Variety

Viura (40 %), Malvasía (15 %) and Sauvignon Blanc (45 %).

Vineyards

Environmental integrated agriculture cultivation, applying a viticulture respectful with the environment, following the biorhythms of the plant.

Winemaking

MACERATION: Cold soaked during 10 hours
FERMENTATION: Sauvignon Blanc is fermented in French oak barrels (Vosgues area) 50% from 1 wine and 50% from a 2 wine, Viura and Malvasia fermented in stainless steel. Toasting type Burgundy Medium-High.
Temperature controled between 14 and 16º C. Fermented with autochthonous yeast selected from our own vineyards.

Drinking temperatures: 8 ºC