La Madura White

The harvest is carried out in 15 kg boxes, taking advantage of the cool temperatures of dawn in the Ahillas Valley. To prevent oxidation, a pre-fermentation maceration with dry ice is carried out for 48 hours. Pressing is done very gently, aiming to extract the aromatic compounds from the grape’s cell walls, which will then ferment with native yeasts at 12°C in a long, slow fermentation.

Once fermentation is complete, the wine is aged on its lees for 4 months in lightly toasted barrels made from special noble wood, always used new for this wine. Finally, the wine rests in the winery’s cellar for an additional 8 months, completing a full year of aging.