Late harvest, on November 15 -once the grapes have already dried on the vine and manual, in small boxes of 18Kg. Once in the winery, the grapes spend 24 hours in a cold room. The next day they go through the sorting table to choose only the best berries/raisins with subsequent crushing in order to extract the maximum juice as possible. Spontaneous fermentation for 15 days with a controlled temperature and stopped lowing the temperatures down to maintain the natural residual sugars. Subsequent aging in 225L French oak barrels for 4 years.
Bright amber colour. On the nose there are tickled notes, of dehydrated orange peel and apricot and also of Mediterranean herbs, maintaining an honest essence of Garnatxa Blanca. On the palate it is fresh and unctuous at the same time, with a vibrant acidity.
