Fuenteseca Blanco

Short grape juice fermentation with the grape skins during for hours at low temperature before pressing. For White Fuenteseca making, only the first portions of the grape juice (extracted) bleed by the pneumatic press have been employed. Controlled fermentation at very low temperature, after a first transfer, two months stay in steel tanks over fine lees before bottling.

Pale yellow colour with green sparkles, clean and brilliant. Intense, fresh, fruity and frank (open) on nose, with reminiscences of white flowers and tropical fruits, apricot skin and fennel. Tasty and oily in mouth, with an excellent acidity, very well balanced, with a long final and perfumed aftertaste.