Since 2010, we have been making laying down white wines (initially called Ariana Blanco and Fermentado en Barrica, but now Lías) for long-term storage (at least 5-6 years), and Volcanic Malvasia is particularly suitable due to its high alcohol content and natural acidity. This is one of our most acclaimed wines.After cooling the bunches, the grapes are lightly squeezed and de-stemmed prior to undergoing a peculiar six-hour maceration and then being pressed. Next, the grape juice is decanted during 12-18 hours and the fermentation process begins in a steel tank. At the end of this stage, the wine is transferred to new 500-litre French oak barrels to finish fermenting, and it is stored on lees for at least three months as it undergoes batonnage (stirring the wine daily so the dead yeast cells remain in suspension). To prevent excessive maderisation, the wine is transferred to a tank along with its lees and is automatically stirred several times a day. It is kept like this for at least 12 months. Following a light clarification and filtering process, the wine is bottled and will be ready for sale after six months.Ageing – 3 months in the barrel and a total of 15 months on lees + at least 3 additional months in the bottle.
TASTING NOTES
Colour: Straw yellow due to its ageing, clear and brilliant. Over time, it will take on a golden hue.
Aroma: Deep, mature, balsamic and lightly toasted, with a hint of rose, orange blossom and eucalyptus. A complex and elegant wine to be discovered.
Mouth: Good attack, unctuous and full bodied to highlight its persistence, with a fresh citrus finish.
TECHNICAL SHEET
Alcohol content: 13%
Residual sugar: < 2 g/L
Total tartaric acid: 6.6 g/L
Volatile acid: 0.23
pH: 3.29