| 50%
Garnacha
Blanca, 50% Macabeo.
Fermentation in new French Allier oak for 30 days using autoctonous
yeasts. After fermentation, the wine, still in barriques,
undergoes the batonage method, where the fine lees are moved
on a weekly basis for a period of 6 months to give the wine
its great character. It is then bottled without clarification
or filtration. Bright golden yellow colour, vibrant tropical
fruits, peach, pineapple and toasted aromas. Good acidity,
rounded and full on the palate with subtle fruit flavours,
lychee, grapefruit, pineapple, peach and almonds with a touch
of toasted vanilla on the finish. 13.5% Vol.
NEW!
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