The White Vijariego Parrots



Vineyard on a plot located at an altitude of 650 meters in the municipality of Arafo (Tenerife) on sandy soils and some Tosca Blanca. The climate was dry with the predominance of trade winds. Selection and manual harvest in 15 kg boxes, pressing with whole grapes in a pneumatic press. Light static racking by cold, spontaneous fermentation begins with its own natural yeasts in steel and after two days it is racked into used 300-litre French oak barrels, where it ends, it remains for 7 months on its own lees and is stirred weekly on 2 first 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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