Koyle Costa La Flor

Stainless steel fermentation, 3 months over the lees before bottling.

Yellow granite slope with clay in the first layer of soil who give the tension in the mouth.

Double Guyot.

The citrus-driven 2020 La Flor Costa Sauvignon Blanc reflects the salinity of the sea, which is only nine kilometers away from the vines. There is a notable absence of herbal aromas even when picked at 13% alcohol and with a very low pH. It's produced with organically farmed grapes and kept with the fine lees for four months.

The 2020 vintage is a pale steely yellow with aromas of lime, rue (herbal orange), grapefruit and gunpowder. Featuring good fat in the mouth and heightened freshness, it ends with a lime-infused finish. A profound flavorful white with a tropical kick. Very competitive at the price.

A fruity white with passion fruit, lime cordial and melon on the nose. It’s medium-bodied with crisp acidity and plenty of tropical-fruit and cordial notes.

Starts with tangy freshness. Flavors of lemon peel, white peach & powdered ginger. Well balanced, with mineral acidity.

Floral aromas with notes of freesia, fresh pineapple, guava, white peaches, and green strawberries giving way to white grapefruit, honeysuckle crème brûlée, beachy grasses, and a sea breeze salinity on the palate. La Flor has defined and elevated acidity and a clean mouthfeel that leaves you wanting for more.

Lobster and drawn butter, crab cakes with remoulade, egg and gruyere souffle, and poached fish sauced with lemon. The wine stands up to salty cheeses like pecorino romano and manchego.

Ecocert S.A.