Variety: 100% Viognier (14%vol).
Production: Short skin maceration at low controlled temperature followed by soft pressing. Later maceration and homogenization of the juice and pulp at low temperature for few hours. Fermentation in stainless steel tanks at controlled temperature between 15-16ºC. In the middle of the process, part of that must will be passed to French oak barrels where the fermentation is finished. The wine is kept in oak barrels on its lees for 3-4 months, making daily battonage technique.
Tasting notes: Clear and pale golden yellow color. White fruit aromas such as peach, grapefruit and vanilla. Complex structured and glycerin.
Pairing: Seafood, sushi, spiced oriental dishes, cured cheese, white meat, pasta.