The Harolds Great White

All the varietals were harvested by hand, in the case of: -CHARDONNAY: direct pressing of the bunches, static racking of the must and fermentation in oak barrels and in small concrete vessels, both with selected yeasts and low temperatures, with partial malolactic fermentation. -VIOGNIER: direct pressing of the bunches, static racking of the must and fermentation at low temperatures, in small stainless steel tanks and small concrete vessels, in both cases with selected yeasts and low temperatures, without producing malolactic fermentation. -SEMILLON: destemming of the bunches and fermentation with indigenous yeasts in the presence of their skins and at low temperatures, total skin maceration for 3 months in a small concrete vessel, before devatting. SAUVIGNON BLANC: destemming of the bunches, cold pre-maceration with the skins at a low temperature for 72 hours, fermentation with TORRONTES yeasts: destemming of the bunches and fermentation with indigenous yeasts in the presence of their skins and at a low temperature, total skin maceration for 3 months in a small concrete vessel, before devatting.

Overall: 30% of the wine was aged in oak barrels, 70% of the wine was aged in different types of vessels. - Chardonnay: 2021: 6 months in 50% new French oak barrels | 2022: 6 months in 80% French and 20% American oak barrels | 2023: 6 months in concrete tank. - Viognier: 2022 stainless steel tank | 2023 concrete tank - Semillon: 2023 concrete tank - Sauvignon Blanc: 2022 and 2023 stainless steel tank - Torrontés: 2023 concrete tank

At first glance it has an intense greenish yellow color, on the nose it is elegant and complex,
with a predominance of ripe white fruits provided by the Chardonnay and the
Viognier, reminiscent of pears, pineapple and green apples, in contrast to the
Semillon, Sauvignon Blanc and Torrontés contribute with fresh citrus notes and
floral notes balanced with spicy and vanilla notes, given by its light passage
by oak. In the mouth it is elegant and complex, its impact is sweet, with good freshness and
tension provided by the acidity, and good structure and texture provided by the
tannins from the skins.