Color: Yellow color with green and bright reflections.
Nose: Elegant, complex, with delicious notes of stone fruit, yellow fruit, herbal notes of fennel and all wrapped in a remarkable minerality
Palate: Balanced, with a medium to high body, unctuous, and an excellent structure based on its natural acidity.
Processing and aging:
Aging on lias, six months on its fine lees in steel deposit. At the end, the 'coupage' of the two villages takes place.
Valdesil has its vineyards in the towns of Portela and Corgomo, belonging to the municipality of Vilamartin de Valdeorra.
After the harvest, the grapes are classified by lots according to the village where the fish is. The raspon is detached and delicately crushed. A preferential pelvic maceration is carried out for about 6 hours, after which the grapes are pressed. The must is defoliated and transferred to steel tanks, where fermentation will take place by means of wild yeasts in a stainless steel tank.
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