Handpicked grapes from vines that are an average age of 18 years old on clay-calcareous at 400 meters. The grapes undergo a 16 day, wild yeast fermentation in concrete tank followed by brief aging in stainless steel until bottling and release. Fresh, dry and delicious, making the case for bigger is better (at least in terms of volume). Viura (you may know as Macabeo, or maybe as the white wine of Rioja) can tend to be somewhat neutral but the naturally low yields here preserve and bring out lively citrus and pear fruit flavors on a balanced backbone of acidity.
