Description

Production
We harvest the grapes manually and press them whole, including seeds and stems. This wine is fermented at a controlled temperature (15-17ºC) in American (80%) and French (20%) oak casks, with a percentage of new wood always below 15% in order to respect the Macabeu variety traits. Aging takes place on the lees. To make the most of these, during 3-4 months, the wine is stirred on a weekly basis, creating a more full-bodied palate, and subtly and elegantly incorporating the woody notes into the flavour of the wine.

Analysis
Alcohol content: 12%
Total acidity: 3,13 g/l (Sulphuric acid)
Residual sugar: 0,3 g/l (glucose+fructose)
Total sulphur: 53 mg/l

Palate
Straw yellow colour, bright aspect. Intense nose with aromas of white fruit reminiscent of pears. Subtle and elegant, the notes of aromatic plants and the aromas of brioche stand out. On the palate it is fine and balanced and calls to mind white fruit with good acidity that gives it depth and a long finish. Pairs well with all types of rice dishes, ceviche and grilled vegetables.