Wine: Cuñas Davia White
Varieties: 50% Treixadura, 25% Albariño, 10% Godello, 10% Caiño Blanco and 5% Loureiro i Lado.
Sourness: 6,5 g/l
Elaboration: Light maceration of the pasta in cold, fermentation at 15ºC and aging on lees for six months in a stainless steel tank with manual batonage.
If you are a professional and want to have Cuñas Davia Blanco in your restaurant or local, all you have to do is contact firstname.lastname@example.org with your order and your details.