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.