Nose

Jasmine, rose petals, hibiscus, pink grapefruit and marine aromas; a poetic explosion.

Palate

In the mouth savoury and fresh, balanced and elegant

Growing Conditions

TYPE OF SOIL: Very limey, abundant stones of small
size; fine texture with pale chalky sections.
ALTITUDE: 40 m a.s.l.
YIELD PER HECTARE: 90 quintals.
TRAINING SYSTEM: Guyot.
PLANTING DENSITY: 4,500 vines per hectare.

Harvest

HARVESTING PERIOD: 21 August.

Bottling

February.

Winemaking

Static decanting of the must after destalking and soft pressing; fermentation and maturation in stainless steel, at 15⁰C.

Aging

AGING CAPACITY: best appreciated when young.

Appearance

Very clear yellow colour with green reflections.

Food Pairing

The wine’s fragrant aromas enhance the
soft-savoury contrast of the sea; voluptuous with a
herring salad, kind with a Caprese salad, extraordinary
with breaded prawns and shellfish or creamed tomato
and lobster. Sunny and convivial, it exalts even further
a Valencian paella, a fish couscous or pasta with sea
urchins.