Grape Variety: 90% Viura and 10% Malvasía.
Soil: Clay/Calcareous and Alluvial
Wine Making
A double checking method is used to select the finest grapes for wine production. The first check is carried out on the selection belt, the second, on tasting the musts. In this way, up to 50% of the harvest is excluded from production. The process then involves slow fermentation in new French oak followed by 3 months on fine lees.
Tasting Notes:
This wine is bright yellow, very pale, with a remarkable greenish component. This green hue tells us about the excellent state of conservation of this wine.
On the nose, the citrus fruit and apple stand out against a background of aromatic herbs such as lavender, thyme and even fennel, along with aromas derived from its cask fermentation, such as coconut and vanilla.
In the mouth it is intense and persistent, while at the same time it remains fresh and lively.
Portfolio 