Even though summers are marked by high day temperatures, the altitude of the vienyards in Toledo (700 meters +) make for fresh nights that allow good acidity and aromas in the Macabeo and Chardonnay grapes grown for this wine. The clones planted are selected to resist high day temperatures and upon arrival at the winemaking cellar are put first into cold storage to conserve attributes before processing


100% Macabeo-Verdejo. Following harvest, the grapes are brought to the winery where they are de-stemmed and pressed. The must obtained then undergoes a cold pre-macerated at 10ºC for five hours, and then fermented with native yeasts for 20 days at less around 15ºC in stainless steel deposits.




Colour: Pale lemon colour with brass metallic tints.
Nose: Intense fruit aroma combining apricot, pear and citrus fruits with floral notes.
Palate: Ample, fresh with a rich flavour. Bal- anced and persistent. Excellent acidity.
Food matches: Shellfish, seafood, all types of vegetables, salads and uncured cheeses.