The wines result from the transformation of sugar, from grape juice, into alcohol by yeasts. These yeasts have been isolated and selected, producing increasingly better, cleaner and more defined aromas, therefore allowing winemakers more control. Adding to this the temperature control, has allowed us to greatly improve the quality of our whites
in the last few years. This Indigenous White results from spontaneous fermentation with indigenous yeasts, i.e. from the site, from the air, from the surrounding environment, in 225 L barrels without temperature control. The result is a textured wine, with some clean fruit, mixed with a nice tart component, which gives it the soul of things you can't control. Try it.
Manual harvest in 20kg boxes, direct pressing without crushing, cold decantation, transfer to 225L barrels where the musts fermented spontaneously without any temperature control.
Keep at 6-8ºC and serve at 10ºC to be drunk at 12ºC.
Continental Mediterranean, hot and dry days with very cold nights.
2,995 numbered bottles released in December 2021.
Straw yellow color, intense nose, lime notes, iodine in the mouth, textured and rough, as something only nature can do.