GRAPES90% viura, 10% malvasía and white garnacha
SOILChalky-clay and alluvial
VINIFICATIONAfter macerating in the press for around 8 hours, this white wine ferments in new, French-oak casks. After fermentation it is left on its lees for a further 3 months until ready for bottling.
Bright, clear, greenish-yellow straw colour.
On the nose the tart, crisp fruit aromas, mainly green apples and citrus fruit, return, “sweetened” by pastry shop aromas from the fine lees and spices from careful selection of the best oak.
A fresh, mineral attack quickly enveloping the whole mouth and expressing the volume and complexity produced by the work of the fine lees which, together with malic nuances, give added complexity and persistence.