Valminor Rias Baixas Albarino
Pre-selection and Albariño grape analysis from the vineyards. Selection table in the winery before destemming. Cold maceration (10ºC) during 6-8 hours. Static settling of the juice. Pressing. Alcoholic fermentation in stainless steel under an automatic temperature control. Stabilization of the wine, filtering through a tangential filter and bottling. Resting in the bottle for thirty days prior to distribution.
nextSectionValmiñor presents a yellow straw color. On the nose, the wine shows a wide fruity range of aromas with notes of melon, apricot, and grapefruit. All perfectly blended together with its subtle flowery scent. In the mouth, it is fresh and tasty, boasting a taste of apple and fruit with elegance.