A unique white wine that stands out for its vivacity and oiliness, with explosive aromas of herbs, ripe & dried exotic fruits as well as notes of green fruits. Extremely rich in body, perfectly balanced with aromas of citrus, white flowers and notes of brioche. Traditional white vinification, with fermentation at low temperatures and aging for at least 6 months on the fine lees with batonnage, with 1/3 maturing in acacia barrels and the rest in small stainless tanks.

It is enjoyed at 9-10° C, but you can leave it in your cellar for at least 2-3 years and taste its evolution.

It goes perfectly with everything from fish to meat. It is harmoniously combined with milk veal, brisket, poultry, risotto with vegetables or saffron, carbonara, lemony goat or fricassee.

We cool the grapes before they burst. Most of the final blend is precursor that goes directly to the tanks, while the rest is obtained after an 8-hour pre-fermentation extraction. This is followed by desalination and inoculation with yeasts that come from and have been selected from the vineyard. After the end of fermentation the wine is stirred so that it remains in contact with its organic lees in the tank for 3 months.

In good storage conditions it maintains its rich characteristics for at least 3 years.

It goes perfectly well with meats with lemony sauces, medium-fat grilled fish and shellfish.