Sauvignon Blanc, Garnatxa Blanc, Gewurztraminer, Chardonnay and Albarinyo. 12% vol.
The grapes are crushed and processed in a pneumatic press, from which only 55% yield of mustard is obtained, which will pass to fermentation tanks once statically defused during 24-48 hours at 13ºC. The fermentation of each variety is done separately at a temperature between 14-18ºC for about 15-18 days. Once the alcoholic fermentation is completed, the wines are transplanted, the blend is made and subsequently they are clarified and tartarically stabilized.
The aging is done in oak barrels of French, American and Hungarian origin.
Aging time for 17 months
Pale straw white wine, bright, with greenish-green reflections, medium, dense and transparent tear.
Powerful aromas dominated by ripe fruit notes (banana, mango, pineapple, apricot), white fruits (pear) combined with light vegetable notes (straw, dried flower, malt).
Powerful and enveloping mouth, medium acidity and some warmth, fruity and citrus, with a retro mineral taste (lime, plaster), greasy feeling and persistent and warm aftertaste.