Small grained macabeo (viura) (100%) from organic vines older than 50 years. From the 2021 vintage 2,200 bottles were produced.
Grapes from a single organically certified estate bush trained vine of over 50 years old located in Massaracs. Manual harvest in boxes of 20 kg and vineyard selection.
Skin maceration for 24 hours. Then grapes are pressed and racked. After alcoholic fermentation in stainless steel tanks of 1,500 to 2,000 liters starts for a period of 20 – 30 days at 16ºC. Yeast selection and controlled fermentation temperature.
Once the fermentation is arriving to its end part of the wine is transferred to a 500 L French oak barrel where it ends its fermentation and ages for 5 months.
All the wine ages for 5 months on its lees.
Bottle aging for at least 3 months.
Greenish yellow color. Unctuous in the glass. On the nose it is fruity and fresh, with hints of white fruit (melon and pear), white flowers and a background of aromatic herbs (rosemary, thyme, fennel) along with very soft hints of vanilla and spices. In the mouth it is fresh, sweet, wide, balanced and persistent with an expression of ripe and varietal fruit.