Partially fermented must from the Verdejo variety (100%). It had a mechanized and nocturnal harvest so that the grapes arrive as cold as possible to the winery, avoiding light and high temperatures. The temperature of fermentation is around 13º to produce a greater quantity of aromas.
In the middle of fermentation, it is stopped with cold to achieve a low-graded product, and the natural sweetness, conserving the carbonic gas from the fermentation that resulted in a wine with a marked needle. The last step before bottling is the addition of the food blue dye E-133 to show such a striking color.
It is ideal to accompany with rice, seafood or as snack before eating. We recommend to consume it two years after the harvest with a temperature of 3 to 5ºC.
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