Davila L100

One hundred-years-old Loureiro vines in O Rosal area. Different kind of soils can be found -depending on the parcel and orientations-.The systems used to conduct the plant are the vine and the trellis with a 16 fertile bud/plant double guyot pruning and 6.000kg/ha limited production. The space between vines is made of natural vegetative cover formed by indigenous species like ray-grass and white clover. Harvest takes place by the end of September.

Follow up and vineyards analysis until a  Loureiro over-ripening is reached. Late harvest in 20 kg cases. Double selection table and total destemming of bunches is made. Cold maceration (10ºC) for 3 hours. Pressing of the whole bunches at a low pressure. Next step is the static settling in stainless steel tanks. Alcoholic fermentation at a low temperature (16ºC) takes place. Then, the wine is aged in its lees in 2.000 lt. stainless steel tanks for six months. Only one and a soft filtering takes place at this point. Finally, bottling and resting in bottle for two months prior its distribution.

It is a wine with a high aromatic potential and personality. Unique in the nose with aromas of ripped pip fruits, glycemic and unctuous covered by a white flowers base. It is a revelation of Loureiro grape potential from O Rosal area. In the mouth it is a flower balsam, along with a long, lingering finish.