Four hour maceration then aging on lees in tinaja give this some texture and body. It has white flowers, peach and pear notes. It is fuller, creamy but has perfectly balanced acidity.
Critical Mass Selections
Sustainable agriculture from old vineyards with a high chalk content. The Tardana fruit comes from un-irrigated bush vines at 400 m altitude. This native grape variety its so adaptad to the terroir that it ripens very late, in October, after the reds.
Artisanal and respectful winemaking. After a maceration process of 4 hours, the grapes are pressed and the juice fermented in stainless steel tank. One third of the wine finishes the fermentation inside a tinaja. The wine is left to age for 3 months on its lees before bottling.