The European regulation on organic farming covers not only the production and processing but also the control and packaging of organic food. A product may claim the word ‘organic’ when the rules specific to organic production defined in one of the regulations recognized by the European Community are complied with, and the operator has obtained a valid certificate for that product. To this end, each operator undertakes to be controlled at each stage of the production chain by an independent third party accredited according to the ISO 65 standard, such as ECOCERT. Our Spanish wines are certified by the regional organization CAECyL, Public Control Authority for Organic Production of Castilla y León, itself mandated by the Spanish National Accreditation Body.
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Vibrant gold in colour with a hint of buttered brioche and stonefruits (peach, apricot,…)
buttered brioche and stonefruits (peach, apricot,…).
On the palate, the fruit concentration is well balanced with subtle oak giving a textural feel. Light peppery notes combine with freshness to give a long and savoury finish.
Sommelier's advice: Serve between 11° to 13°C on frog’s legs or a spicy dish like lamb tagine with lemon or chicken with ginger and lemongrass. Can be drunk young but will benefit from 5 to 10 year’s careful cellaring.
Red clay on chalky bedrock
Light settling, goes straight into the cask, indigenous yeasts, temperature maintained between 20° and 21° to give opulence and structure to the wine. 100% Malo-lactic fermentation