Grape Varietyy: Viura: 100%.
Winemaking: Manual selection in the vineyard of grapes at their optimum point of maturity. In the winery, the grapes are cold macerated for 6 to 8 hours to achieve a greater aromatic extraction in the final wine. The grapes are pressed under gentle pressure and the must goes into new American oak barrels where they ferment between 15 and 20 days at a temperature of 16 to 20ºC. Once the fermentation is finished, the wine remains with its fine lees, which are periodically shaken and kept in suspension.
Aged in oak barrels for 6 months
Bright pale yellow color. Good nose, very clean and complex where we find aromas of pear, apple, white currant intertwined with toasted aromas of fine and delicate wood.
Food Pairing: We recommend tasting or pairing it with foie, white meat, fish in sauce and also salads and pasta.
Awards: 90 R. Parker – Wine Advocate points | 90 Guía Peñín points