Variety: 60% Viognier, 16% Marsanne, 14% Roussanne, 10% Cortese.
Production: The grapes go through a pellicular maceration for 18 hours followed by a gentle pressing. All the grape varieties are vinified separately. Fermentation begins in stainless steel tanks, maintaning the temperature at 15-16ºC. When halfway through the fermentation, part of the must is passed over to 225-litre Bordeaux barrels of French oak, where the fermentation is completed. The wine is kept in the barrels on its own lees for 5-6 months, applying the battonage technique during the first three months.
Tasting notes: Pleasant yellow colour with slightly golden reflections. Flavors of fleshy white fruits with notes of citrus and white flowers on a creamy and spicy background from the ageing process in oak casks. Dense fatty mouth with aftertaste of fruit confit and pastry. Long gourmand finish.
Pairing: White meats, bird, acorn ham.