Bodegas Aquitania Legado del Fraile Albarino 2024

Grapes are pressed and macerated with the skins at cold temperatures for several hours to add aromatics and incorporate the native yeasts. The wine is then separated from the skins and allowed to warm to begin fermentation. About half way through fermentation, the wine is racked off the gross lees and allowed to continue. The gross lees are maintained and used as nutrient additions to help fermentation along.

Expect a full-bodied, balanced mouthfeel with fresh and bright notes of melon and lemon, along with hints of pineapple and other citrus. Some notes of honeysuckle and nutmeg have also been noted.