40% Macabeu, 40% Parellada, 20% Sauvignon Blanc
Conca de Barberà
Vines located below the Miramar mountain range, at 400 m altitude
Frank texture and plenty of clay
Sauvignon Blanc in late August. Macabeo and Parellada in early September
After a short maceration, the juice is pressed off the skins and placed in stainless steel tanks to undergo fermentation at a controlled temperature between 14-18ºC
Pale yellow with green reflections. Aromas of white fruit (pear, apple) with citrus notes. Bright acidity. On the palate it recalls the freshness of the fruit.
Alcohol Content 11.5%
Residual Sugars < 3g/l