In times past, it was quite usual to plant white variety vines in a red grape vineyard parcel - for reasons far removed from how we operate today - because the white grape varieties were more productive and could “compensate” for low yields from the poorest soils. In addition, the white varieties, more susceptible to disease, were able to predict the likely need for treating the rest of the red vineyard.
Viura, Malvasía and Garnacha Blanca were planted indiscriminately - therefore it is difficult to ascertain what percentage of each variety the wine has, due to the vines being scattered all over the red grape vineyard.
Manual, in 12 kg boxes.
Maceration with skins for 6 hours.
Fermentation in 225-litre French oak barrels (22-26ºC).
Maceration for 21 days.
12 months on its lees.
Natural cork stopper.
Cases of 6 bottles.
Intense bouquet with lactic notes and touches of ripe fruit (peach, pear, apricot) and spices (cinnamon, aniseed). Well-rounded on the palate and pleasant acidity. Structured and complex, ending with a perfumed and intense finish.
Baked fish dishes (turbot, sole, salmon...) as well as lobster and poultry. Asian cuisine, wok dishes, and sushi.