Los Loros - Listán Blanco

Small plots located at an altitude of 750 m. in the municipality of Arafo with 30 years of plantation. Manual selection and harvesting in 15 kg boxes, destemming and light pressing in a pneumatic press. The must is racked 24 hours before fermentation at a controlled temperature of 22-24º for 10-12 days. It is then aged for 3 months with weekly stirring of the lees in steel tanks. Bottling is done without fining and filtering, so small precipitates may appear. Contains sulphites.