Orballo grapes are hand-harvested in 20 kg cases. Cold maceration of the grapes for 6
hours at 10 ºC. Subsequent gentle pressing with separation of yolk musts. The must is
racked to obtain a clean must for a fermentation of about 2 to 3 weeks at a
controlled temperature of about 16 ºC. Natural fermentation in 2 tanks of 5,000 litres.
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Finca Taboexa
“Orballo is a very fresh wine, full of fruit, medium body and a long saline aftertaste.”