The must was gently obtained in hydropneumatic presses. Fermentation in stainless-steel tanks at 18ºC for 21 days under temperature controlled conditions.
COLOR : Very pale, with a green sparkle characteristic of the Viura grape. The green overtones denote its freshness.
AROMA : A mixture of lavender and hay, reminding of green apples, with delicate floral and citric fruits aromas, intense.
OVERALL OBSERVATIONS : In the mouth is round and mellow, dry with a well-balanced acidity, that leaves a smooth but delicately spicy aftertaste.
Ideal with seafood, grilled fish dishes and as an aperitif.