THE HARVEST

Quality is always an issue that demands a strong effort, hard work in the vineyard throughout the year, doing green harvests and increasing the ventilation of clusters, allow the harvest of perfectly mature grapes that are all hand picked. High acidity provides an outstanding structure and a long life. The calcareous clay soils yield this important acidity in addition to the fruit backbone resulting from using vineyards of at least 50 years of age.

 

VINIFICATION

85% old vine Viura and 15% Malvasia. Following manual selection of bunches harvested from vines of at least 60 years old, the grapes are pressed to obtain the must, which is cold macerated for six hours and then fermented in new French and American oak barrels for 17 days at 17ºC. Structure and elegance are achieved by ageing on the lees for al least 4 months in a combination of different oak barrels from French, American and Central European oak.

 

 

THE AGEING

Battonage is carried out regularly during the 4 months ageing on the lees, the wine is then fined with isinglass and bottled.

TASTING NOTES

Colour: Beautiful golden yellow colour with bright lemon-tinted reflections
Nose: In the nose it is fine, with great elegance, combined with hints of flowers, frits and hazelnuts.
Palate: In the mouth, it is dry with just enough acidity to make it fresh and lively with a structured and tasting finish of ripe fruit
Food matches: This wine pairs well with most types of seafood and shellfish, white meats, salads, risottos as well as mild cheeses and nuts.

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