Macabeu 13% vol.
Pre-fermentative film maceration prior to fermentation 48 hours at a temperature of 10ºC. Later static deflection for 24 hours. Start the alcoholic fermentation in a stainless steel tank at 12ºC and at an approximate density of 1040 g / l, it is fermented at 18ºC in oak barrels, mostly French and American, and roasting medium and breeding in the same boats in contact with its fine thin branches For 5 months with battonage removed 3 times per week and where it partially performs malolactic fermentation. Tartaric stabilization and leak filtration before bottling.
Golden color straw yellow and golden reflections, powerful tears and slow fall.
Aromas marked by the notes of ripe white fruits (baked apples, apricots, peach trees) combined with memories of aging where they appear toasted notes and nuts, tea leaves, carob and balsamic, brioix, mushroom and toasted bread.
Spacious, structured mouthwash, refreshing acidity, creamy feeling and envelope, background of dairy memory, balsamic (sweet pepper, menthol), long aftertaste and floral backdrop and balsamic nougat.
We advise you to take it at a relatively high temperature, about 13ºC because it pleasantly strengthens your aromatic sensation.