Yenda Albariño-Godello 2018

Viticulture and Vinification:

Manual selection of the clusters in the vineyard. Transfer to the cellar in boxes of 15 kg.

Cold pre-maceration and pressing of the destemmed bunch in a pneumatic press at low pressure. Static cold settling for 36 hours.

Alcoholic fermentation, at controlled temperature, in stainless steel and without the addition of any type of product except sulphurous. Aging on its lees with batonage.

Without tartaric stabilization, without clarification, screen filtration and sulphurousin moderate doses.

Tasting Notes:

View: Pale yellow color with greenish reflections.

Nose: Clean and intense, with citrus and stone fruit aromas.

Palate: Fresh acidity, citric memories, balanced and with a dry finish.

Serving Temperature:

Between 8º-9ºC

Pairing:

Fish and seafood, rice, desserts and half-aged cheeses