Campo De BorjaDenominación de Origen
The grapes are pressed to extract the wine must. Once the juice is extracted, the process of racking is carried out, which cleans and refines the pressed wine must.
Next, the grape extract is left to ferment, at 14-15°C, with selected yeasts in stainless steel tanks.
After the alcoholic fermentation, we blend both grape varieties together to create this exceptional brand Nolito. Once this is done, we bottle our semi-sparkling wine, in a 5°C environment, to ensure product freshness.
Pale-yellow with greenish hues.
A powerfully varietal wine with light white fruit and floral notes.
Rich on the palate, with sweet white fruit notes in the mouth, followed by elegant floral flavours, and a fresh grape aftertaste.