50% Sauvignon Blanc
50% White Grenache
12,5% Vol
4 months in French oak barrels

The must was extracted following cold maceration with the pomace and then fermented in stainless-steel tanks. Alcoholic fermentation took place in medium toasted French oak barrels at a temperature of 16 ºC in arder to ensure a slow, natural process. Once fermentation was completed, the wine was aged on fine lees for three months.

Intense gold, clean and bright.
Intense aroma of ripe fruits, nuts and dried apricots, with hints of honey and marzipan with sorne spicy notes.
A long, intense wine, with notable flavours of toast, nuts and honey that make it an unctuous, attractive and complex vintage.
10-12 ºC
White meat, fresh and semi-cured cheese, vegetables, dishes made with olive oil, rice dishes, nuts and deserts.