Variety: 100% Viogner.
Production: Maceration of 12 hours before a light pressing. Subsequently daily maceration and homogenization of the must with the solid parts (pulp ) at low temperature for 48-72 hours. Home fermentation in stainless steel tanks at controlled temperatures between 15-16ºC. In the middle of the process of this wine it is passed to French oak barrels where fermentation ends. The wine is kept in boots on its lees for 3-4 months, performing daily battonage technique.
Tasting notes: Pale golden yellow color, with floral notes of magnolia. Aromas of white fruit, peach and vanilla. Complex structured and satiny.
Pairing: Seafood, sushi, spicy oriental foods, cheeses, white meat, pasta.