This barrel fermented white blend is dominated by the Viura grape (aka Macabeo). It has an attractive nose of apple peel, white peach, and sweet spices. Its grapey mouth feel reveals flavors of tart red apple and citrus, with the spice and subtle butter influences from the oak treatment. The wine maker is careful not to expose much of this blend to oak barrel aging after the fermentation, so as not to let the oak overwhelm the wine. The fruit still speaks. Quite enjoyable.
|Wine maker notes
|Made from grapes grown on clay-calcareous and alluvial soil
Our double grape checking, both on selection belt and on tasting the musts, means that we exclude 50% of the harvest. Slow fermentation in new French oak and 3 months on fine lees are the secrets of this careful production process.