Varieties: 100% Viognier.
Alcohol content: 13.5 %.
Soils: Calcareous loam.
Orography: Open flat horizons with a high level of exposure.
Climate: High temperatures and a markedly dry summer season. Formentera has a windy character that helps the good health of the vineyards.
Pruning style: Double Royat cordon. Age of the vineyards: 20 years.
Harvest: First half of August. Manual harvest in 12 kg boxes.
Maceration: Whole bunches for 18 hours in a cold chamber.
Selection: Selection table, destemming and crushing.
Fermentation: 25-30 days duration. Fermentation and ageing on lees in clay vats. Not stabilised. Filtration: 1 micron.

Tasting note: Straw yellow colour. Fruity aromas of pineapple and pear stand out on the nose. Also notes of bakery and brioche. In the mouth, all the minerality provided by the ceramic of the jar appears. It has a balanced acidity, which makes it enjoy a good passage through the mouth. Sweet, broad and with a good aftertaste.
Pairing: It pairs very well with rice, fideuás, fish and white meats. Also with dishes difficult to pair such as artichokes and asparagus. It also combines with cured cheeses and Iberian sausages.
Production: 345 bottles of 0.75 l.