Variety: 75% Viogner, 25% Roussanne.
Production: 12-hour pellicular maceration and gentle pressing. Vinified separately. Fermentation in stainless steel vats at 15-16ºC. Part of the must completes its fermentation in French oak Bordeaux barrels (225-litre). The wine is kept on its lees for four months, stirring them by hand using the battonage technique.
Tasting notes: Bright yellow in colour. Aromas of creamy oak, banana, mango, minerality, grapefruit, with citric hints. On the palate is fatty and glyceric, with tasty, fresh and good acidity retro-nasal sensation. Long, delicate finish.
Pairing: Seafood, sushi, Oriental-style spiced foods, mature cheese, white meat, pasta.