Vinification
A short maceration takes place before pressing. The must is fermented between 13–15°C in stainless steel tanks. There is no malolactic fermentation.

Aging

 Non
Bottling date September 2010
Alcohol level 11,7º
Sugar level  4,7 g/l (glucose)
Acidity level 6,64 g/l (tartaric acid)

Winemaker's comments
Straw yellow in colour, this Riesling  is a full flavoured wine with mandarin, papaya and floral notes. On the palate it is fresh and complex with fruity and mineral overtones. Excellent as an aperitif or with oysters, paella, Thai or spicy dishes in general. Ideal serving temperature is 10-12ºC.