After maceration, the mixture of grape skins and must is crushed gently in order to strengthen its aromatic intensity. After settling (debourbage), fermentation begins. This is done in stainless steel tanks, at low temperature. After racking, the wine rests in the tank and bottle until it is ready to be released onto the market.
The Viura variety blesses this wine with surprising features: Straw yellow, fine and elegant in the nose with sensations of tropical fruit (banana, pineapple), citric fruit, and flowers. In the mouth, it is flavourful and structured with a touch of sweetness that makes it delicious and very balanced.
Case of 12 75 cl. Bottles.