Versión Español



From the Bobal grape variety, pressed, self-emptying vats are filled, where it macerates for between 2 and 6 hours. This is followed by static devatting. The must is decanted or undergoes débourbage (settling) and after 24 hours the clean must is racked for fermentation at between 14-16ºC. When alcoholic fermentation is complete, it is centrifuged for the removal of lees, which can transmit bad tastes and smells.


Brilliant, pale yellow colour, with green reflections. Elegant aroma with varietal expression, fine flowers and an exotic hint of white fruit. Full-flavoured mouth, fresh and good aftertaste.


Consume at 10-12ºC with poultry, barbecued vegetables, rices, pastas, shellfish and foie-gras.