It is made with 100% Viura grapes. Vinification begins with pellicular maceration at low temperatures. The berries are then pressed applying a very light pressure, in order to extract only the most interesting portion of the must. The pressed juice is then decanted or cleaned. Fermentation of the clean must takes place at a controlled temperature of 16 °C for two weeks and the wine is then left in contact with the lees for an appropriate period.

Imagen de la botella de Zurbal blanco
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