||Altitude. 400-700 m. a.s.l.
||90% of the grapes were destemmed, with the must seeing just a few hours of skin contact before pressing. The wine was fermented with wild yeast in used 225 liter French oak barrels.
||Then raised on the lees in the same barrels for 6 months. Tiny amounts of sulfur were added after fermentation and at bottling. The wine was not clarified, cold stabilized or filtered.
||Price Daterra Viticultores Gavela De Vila Blanco 2017 € 14.30