ELABORATION
Cultivated in granitic terrain of medium height, dry and well exposed to the sun in Salnés Valley. This White wine is distinguished by its special freshness, its fruity aroma, pleasant body being very persistent.
TASTING NOTES BAGOAS LEDAS
Pale yellow wine with greenish highlights, light release of natural carbon dioxide. Aromas of great richness and complexity, predominance of fruity aromas highlighting the citrus character over the floral aromas ( specially orange flower). In the taste there is a sweetness and salinity note, after a few seconds dominates a freshness transmitted by the light acidity.
PAIRING
White fish, seafood, “tetilla” cheese and fresh cheese.
- Alcohol Strength: 12,1% Vol.
- Total Acidity: 7,3g/l (expressed as Tartaric Acid)
- Ph: 3,2
- Free SO 2: 25mg/l
- Total SO 2: 110mg/l
- Reducing Sugars: 2,1g/l
- Density: 0,993
NUTRITIONAL ANALYSIS
| METHOD | PARAMETER | TECHNIQUE | UNITS | RESULT |
|---|---|---|---|---|
| FQA-051* | Energy Value (kJoules) | Calculation | kJ/100ml | 328 |
| FQA-050* | Energy Value (Kcalories) | Calculation | kcal/100ml | 79 |
| FQA-005* | Fats | Extraction | g/100 ml | <0.1 |
| FQA-061* | Saturated Fatty Acids | GC-FID | g/100 ml | <0.10 |
| FQA-010* | Carbohydrates | Calculation | g/100 ml | 1.8 |
| Total Sugars (Glucose+Fructose+Sucrose) | PNT-55-01 | Calculation | g/100 ml | 0.20 |
| FQA-008* | Insoluble Dietary Fiber | Gravimetry | g/100 ml | <0.1 |
| FQA-009* | Proteins | Kjeldahl | g/100 ml | 0.3 |
| PNT-22-01 | Sodium Chloride (Salt) | Calculation | g/100 ml | 0.01 |
| PNT-102-01 | Sodium | Atomic Absorption | mg/l | 30 |
| Flame | PNT-04-02 | Acquired Alcohol Content (20°C) | NIR | % vol. 12.77 |
| FQA-002* | Moisture | Drying | g/100 ml | 87.6 |
| FQA-003* | Ashes | Gravimetry | g/100 ml | 0.19 |