Pasitéa

Description

Winemaking techniques

The Torrontés grapes are harvested in mid-May. The firmness of the grapes’ skins enables them to ripen slowly, retaining their freshness and floral character. Harvesting and transportation to the winery is performed carefully in the early morning, and the wine is processed at low temperatures // Pinot Gris: the technique we use to make this wine, known as ‘passerillage’, consists of waiting patiently until the grapes are ripe. The grapes dry out on the vines during the autumn, which concentrates their flavours and aromas. Fermentation 100% in stainless steel vats at 12°C. // Pinot Gris: 85% in stainless steel vats at 14°C and 15% in new French oak barrels, with selected yeast. This combination gives Pasitéa its complexity and effective floral character. Matured for five months on fine lees.

Tasting notes

Deep yellow with hints of green. Intense white fruit and jammy citrus aromas (lemon and grapefruit). Silky and pleasing with no heaviness from the sugar content, offering good balance with the acidity. This wine showcases the quality of the grapes during the harvest.