SECRETUM Arinto

Vinification:

Destemming and pressing of whole berries; 12 hours of pre-fermentation maceration, static cold clarification for 48 hours, use of selected yeasts. Fermentation between 16-18ºC. Ageing: The final third fermented in 2nd and 3rd year French oak barrels of 300 liters. Battonage on fine lees for about 9 months.

Tasting Note and gastronomy:

With a citrus yellow color with green reflections, it is surprisingly spacious in the mouth, full of volume, concentration and also with ample acidity, but which is elegant, fresh and very balanced. Long and persistent finish. By identity, sophisticated cuisine dishes, with freshness; and, on the other hand, kitchen dishes in which the intensity and fat require balance and acidity, which this wine provides.