angela joven blanco

cabecera angela azul


Varieties: Macabeo and Parellada.
Harvest: First week in September.

hours of cold maceration, the bleeding and fermentation is carried our in stainless steel thanks, all at a rigorously controlled temperature of 15/16º C.

Tasting notes: Bright straw -yellow with steel shades and green irisation; clean in nose with a medium higth intensity of fruity aromas; the mounth is attacked gently with a highly suitable acidity that makes it light and lively; as it pass trough the retronasal tract the fruity memories return.

Gastronomy: Recommended for fish and shellfish, vegetables and puff pastries.
Serving temperature: Between 8º and 10º C.

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