• Grape variety: Picapoll 100%
• Elaboration: Harvested by hand on 28th September 2000. The entire grapes are manually introduced in the press to get 56% of flower unfermented grape juice. It is naturally decanted in a tank, after 16 hours it is separated from the biggest lies and it ferments at a temperature of 16ºC for 21 days. It has an ageing of 15 days in new American oak barrels, what gives the wine a very interesting complexity of aromas and tastes.
• Colour: Light yellow with golden reflects. Clean and bright.
• Aroma: At a very low temperature (3ºC or 4ºC) appears the pineapple of the Picapoll. At a warmer temperature (7ºC or 8ºC) we start getting the first notes of toasting, vainillas, cream and coconut of the new oak.
• Taste: Dense, silky with a spot of dryness given by the ageing. It leaves a final record very clear of the roasting of the barrls, long and tasty.
• Recommendations: It should be served at a temperature between 8ºC and 10ºC
• Accompaniment: It is specially recommended for cod and tasty fish. Also for not too dry cheese.

ANALYTICAL CHARACTERISTICS

• Alcoholic grade 12º
• Total acidity (Tartaric): 6.4 g/l
• Volatile acidity (Acetic): 0.23 g/l
• Free Sulphur Dioxid: 33 mg/l
• Total Sulphur Dioxide: 102 mg/l