Anxo Martín

Fermentation: first ageing of 6 months on the lees and batonage; a second ageing of another 6 months, reductive in stainless steel before being transferred to the bottle.

Appearance: Straw yellow colour with lemony reflections. Nose: Medium-high intensity, complex with fruity notes of apple and plum, white flowers such as magnolia, fennel and rosemary, all wrapped with a creamy note derived from the ageing on lees and with a mineral finish typical of treixadura. Palate: Creamy in the mouth, with volume and length. Very glyceric. Aromatic herbs and white flowers stand out on the finish.