Bodega Javier Sanz, 2019 Rueda, Villa Narcisa
From the oldest vines in the estate, which average 35-45 years old, grapes are hand-harvested and crushed. Then, the skins are left for a few hours to soak at a low temperature. Pressing. The juice is then settled for one day. Once clear, fermentation takes place in stainless steel vats at a temperature below 15ºC, using the grapes’ indigenous yeast. The low temperature allows for a slow fermentation that helps preserving as many fruity aromatics as possible.
Youthfuland bright, with light shades of green. In the nose, its showsfresh andlively varietal notes of sweet grapefruit and pineapple, combined withanise and fennel as well as floral aromas. Bone-dry in the palate, itsmedium body is coupled with a crisp, refreshing acidity thatmake it perfectto drink at all times.