Davila L100
Processing
Loureiro pre-selection and late harvesting is made in order to obtain an over-ripening of the loureiro grapes in the vineyards. Sorting table in the winery before destemming. Cold maceration (10º) during 6-8 hours. Static settling of the juice. Pressing. Alcoholic fermentation under an automatic temperature control. Ageing on the lees for the loureiro grape in a 2.000 litre stainless steel tank for six months.
Stabilization. Filtering through a tangential filter and bottling. Resting in the bottle for sixty days prior to distribution.
Tasting
DAVILA L-100 has a bright straw yellow color. It is aromatic and intense on the nose, with earthy aromas of very ripe fruit and some floral notes. On the palate it is a full-bodied wine, weighty, with a good extract and viscosity, rich and fleshy with intense balsamic flavors intermingled with floral notes. DAVILA L-100 fills the palate leading to a long, lingering finish.
Drinking temperature
10 – 12ºC
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