The fruit for Crisopa comes from the same parcel as “Soverribas” (Paraje Manzaniña) but is picked one day earlier to select the best bunches. An intriguing and complex skin contact Albariño.
decomposed granite and clay
50% whole bunch, skin fermented for 15 days in steel vat.
10 months in 10 year old 2,200 L French tina. Battonage on the lees.
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