Grapes: White Garnacha.
Wine-making: We harvested in the coolest hours of the evening, the grapes were stripped from the stalks to then were cold-macerated, extracting the free-run juice after 12 hours of skin contact. The resulting grape must was then fermented using just indigenous yeasts.
Ageing: Once fermentation concluded, the wine was kept with its lees in 1200-liter Flextank and in 500-liter barrels for 6 months.
Tasting Notes: APPEARANCE: Clear, medium intensity, lemon color wine. NOSE: Clean, medium intensity aromas of citrus fruit and stone such us peach and apricot, soft mineral notes. PALATE: Dry and fresh, medium body. Stone fruits flavors and a long finish.
Pairing: Fresh pasta, rice dishes, lemon and aromatic herb seasoned poultry, between 6 º and 8 ºC.