Total destalking of the grapes, followed by a smooth pressing. The juice began the fermentation in stainless steal but, part of the wine, finished in new French oak barrels. After 3 months of batonage the wine was removed from the contact with the lees one month before the bottling to be blended with the wine from the stainless steel fermentation.
Complex, fragrant notes with predominance of ripe yellow fruit, especially peach and loquat, surrounded by floral hints. Discrete vanilla acquired by the french oak complete the "bouquet" of scents.
Surprising by the perfect fusion between the aromatic richness, acidity and unctuous.
Deep, long and soft.
Serve at10-12ºC. It goes well with fish cooked in the oven, traditional
Mediterranean dishes or white meats with herbs.