The grapes are harvested by hand and once they arrive in the cellar, they are destalked and macerated before pressing (6 hours at a controlled temperature of 8-10ºC). After that, the grapes are pressed and once the must is clear, it is transfered into stainless steel tanks, where it ferments for 2-3 weeks. Once the selection of the wine has been made, we add the finest fine lees of that harvest. During the ageing process, there is continuous “batonnage” and renewal of the lees for three years once the fermentation has finished. The result is the impressive LA VAL “sur lies”, which we can enjoy today and for years to come.
The wine has a bright straw-yellow colour with expressive green tones. On the nose it shows intense complex and pleasant aromas of white ripe fruits, flowers, balsamic notes, citrus fruit like grapefruit, and a mineral backbone. As the wine opens up, the perfumed fruity flavours cover the palate with balsamic and citrus notes. Its acidity makes it fresh, rich and very persistent, characters only found in the best albariños.