40% Viura, 40% Malvasia and 20% Garnacha Blanca from 60+ year-old vines, fermented at a low temperature 16-18°C for 2 weeks in stainless steel vats and then decanted with the full lees into new French oak barrels with daily batonnage for two months.
Straw-yellow colour with greenish hues. Aromas of tropical fruits and citrus with mild menthol against a roasted background leading to a harmonious palate, fresh acidity, round, complex, creamy textured. Best with shellfish, grilled white fish, rice dishes, soft and blue cheeses, mushroom dishes.
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