A wine made with Viura grapes from vineyards in Gimileo, late-harvested to obtain a slight over-ripeness.
After pressing, the resulting juice is transferred to new American oak barrels, where alcoholic fermentation takes place. The wine rests on its lees for five months, with weekly batonnage: stirring the lees so they float in suspension in the wine.
The result is a full wine which is fresh and rounded, with an intense finish which asks the wine to be sipped again.
Type of wine
Barrel-fermented white wine
Visual: Especially clean, brilliant gold-tinted yellow colour
Aromas: Among its complex aromas predominate tropical fruits, citrus fruits, botanical notes and mint, in balance with delicate vanilla and toast aromas resulting from fermentation in American oak.
Taste: In the mouth it has a rich texture with excellent acidity, structure and flavor and a persistent tasty finish. All these qualities will improve with a period of bottleageing.