Dry Muscat Parrots



Vineyard from a plot located at an altitude of 150 meters in the municipality of Arafo (Tenerife) with a dry climate with a predominance of trade winds. Selection and manual harvest in 15 kg boxes, destemming and shipment to the stainless steel deposit of the paste where after 3 days spontaneous fermentation begins with its own natural yeasts, after 14 days the FAL ends, it is pressed and passed to used 300-litre French oak barrels where it remains for 7 months on its own lees and is stirred weekly for the first 2 months. The bottling is done with a slight clarification with clay and without filtering, which can cause slight natural cloudiness of the wine. Prepared by Juan Fco. Fariña Pérez.


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