White Grenache, Sauvignon Blanc, Gewurztraminer, Chardonnay and Albarinyo. 12% vol.
The grapes are pressed in presses of pneumatic type and with gentle pressures, in order to obtain the mostos of the maximum quality. Later these musts are cooled at 13ºC and statically deflated for 24-48 hours. Once this operation is completed, alcoholic fermentation is carried out for a period of 12-18 days at 14-16ºC. After some trasbalsos and once clarified, the wines obtained are stabilized before bottling.
Pale straw yellow color and reflections new, shiny and thick tears.
Aromatically marked pearls notes of ripe white fruits (golden apple, peach, banana), citric tropical notes (ripe pineapple), vegetable soup (dry straw, malt) and slightly mineral (dry algae, plaster)
Fresh and powerful mouth intake, with citric acidity (lime), soft creamy sensation, fruity and long, balsamic retronasal flavor (mint leaf) enhance a fresh and creamy finish.