Carefully-selected 100% Organic Macabeo from 30 year old, dry-farmed, bush vines sourced from cool 850m high-altitude vineyards, harvested at night early September. Traditional method, contact with skins for 4 hours and then must fermented at low temperature for over 30 days followed by 4-6 months on fine lees with regular batonnage. Fresh and crisp acidity with intense fruitiness of citrus, lime, green apple and pineapple and a persistent finish. Perfect match for grilled salmon, seared scallops, chicken, summer salad.
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