Varieties: 60% Prensal Blanc, 30% Macabeo, 10% Malvasía Aromatica.
Vinification: Manual harvest in 15 kg boxes. Maceration in cold chamber for 5 days.
Direct pressing with stems. Maceration in press.
Fermentation at 12 degrees with native yeasts for 3 weeks, in the case of Macabeo, with skins.
Aging for 5 months on lees.
Unfiltered wine, precipitates may appear.
Tasting: Pale lemon yellow color.
On the nose, floral and citrus notes are quickly appreciated. White flower, hawthorn. Undergrowth and stone fruit.
Long, pleasant, direct entry that widens as it passes through the mouth.
With good acidity and chalky notes reminiscent of chalk.