Pungent citrus fruit aromas are complemented by gentle spices and herbs. Juicy nectarine and pear flavors are followed by balanced acidity and a medium long finish.
(100% Viura). The vines are planted on thin red clay and sandy limestone with alluvial sediment. The must undergoes a three day cold soak prior to fermentation in stainless steel after which the wine ages on its lees for two months in stainless steel. The wine is lightly filtered and bottled.