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

 Not aged in oak barrels.
Bottling date November 2009
Alcohol level 13,0º
Sugar level  2,9 g/l (glucose)    
Acidity level 5,68 g/l (tartaric acid)

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