It began on August 27 with the white Grenache from La Solana (El Lloar) and ended on September 12 with the Macabeo from Roquerol (La Vilella Baixa). It was made manually in boxes of 10 kilos.
Separate vinification of each variety at a controlled temperature.
It has remained for two months in stainless steel tanks before bottling.
Color amarillo intenso. En nariz muestra una gran intensidad aromática y en boca tiene cuerpo medio y muy buena acidez. Predominan aromas de fruta blanca.
We recommend consuming this wine at around 10ºC.
Ideal for pairing with fish and seafood.
Alcohol content: 13.5% vol
Volatile Acidity (expressed in acetic acid) 0.43 gr / L
Total Acidity (expressed in tartaric acid) 5.50 gr / L
Total sulfur dioxide: 40mg/L