100% Viura (Macabeo), over 30 years old vines. Soil: Clay-limestone. Cold maceration for 12 hours, then alcoholic fermentation drop at 4C for a week, to produce a white wine with 18g/L of residual sugar.
Light yellow with green hues. Exuberent aromas of white fruits and stone fruits. Pleasant mouthfeel, smooth and voluminous, lightly sweet without being cloying, well balanced with acidity, finishing on candied fruit flavors.
Best served around 6C as aperitif, with desserts or instead of a dessert.