Davila
Processing
Pre-selection and grape analysis from the vineyards. Sorting table in the winery before destemming. Cold maceration (10ºC) during 6-8 hours. Static settling of the juice. Pressing. Alcoholic fermentation (each grape variety separately) under an automatic temperature control. Ageing on the lees for the albariño and loureiro grapes in stainless steel. Stabilization. Filtering through a tangential filter and bottling. Resting in the bottle for sixty days prior to distribution.
Tasting
DAVILA presents a yellow lemon colour, clean and bright with steely details. On the nose, DAVILA shows a wide and complex range of spring-flower aromas, highlighting notes of pineapple and mango. In the mouth it is velvety and fresh, with a good structure. It passes with delicacy filling the palate with a complex load of tropical fruits intermingled with aromatic herbs.
Drinking Temperature
10 – 12ºC
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