The actual product may vary from the images shown on the website.
Baltasis sausas
The grapes were hand picked at night due to the higher than average temperatures to avoid stress on the bunches. They were then transported to the vineyards in crates to be sorted by levels of ripeness. 75% of the grapes were destemmed and lightly crushed to obtain 60% of the Yema (Highest quality must). The must was then transferred to used sherry casks where fermentation took place over seven days. The wine was left on its fine lees to add complexity and structure and was then racked off in January but remained in cask until July, with it finally being transferred to stainless steel to settle before filtration and bottling in September.
This completely unique cask fermented ‘Macharnudo’ is pale yellow in colour with green hints. On the nose it has delicate lime, white fruit and mineral touches in the background. The palate has a delicate, round oiliness with a dry and crisp aftertaste. It shows the character of Macharnudo at its best.
Serve at 8-10 °C with raw seafood, smoked fish or as an aperitif.
