Description
Terras gouda La Mar. 2013
We start from a low grape production, the least productive Galician white varieties.
very delicate and sensitive to mold so it requires interventions like leafless or green pruning to prevent disease and achieve good and balanced grape ripening.
An important wine under Caíño is its ability to extract the most of the characteristics of the terroir where it is located.
The Caíño grape with which it is made is macerated cold for longer to take advantage of its high percentage of skin, thus promoting the extraction of aromas.
After fermentation we keep the wine on its lees for two months “battonages” newspapers. Then rest at low temperature eight months to bring it to the bottle where finessed finish.
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