100% Macabeo grown on alluvial soils in the foothills of the Moncayo mountain. After chilling the must, a short period of skin contact is followed by long slow fermentation at controlled temperature at between 22º and 26º in stainless steel tanks.
Delicately fruity and floral nose with ripe peach and lemon. Nutty stone fruit characters are matched by a textural palate and clean, fruity finish.
Grilled white fish, pizza and pasta.