Manual harvest in boxes of 18 kg. Once in the cellar, the grapes are destemmed and crushed and racked to a concrete tank to cool the must with the skins at 5 - 8ºC until the start of alcoholic fermentation. The must/wine spends a total of 20 days in contact with the skins before pressing. 70% of the wine rests in amphorae for 12 months. The rest is aged in old barrels, also for 12 months.
Llunari is a crisp wine, with an intense golden colour and orange reflections. Great aromatic intensity, with hints of quince and orange peel zest. Fennel and almond finish. In the mouth it has a fresh entrance and an enveloping texture. Long aftertaste reminiscent of raw almonds.
