Made predominantly from Garnatxa Blanca sourced from Terra Alta, fermented in stainless steel, and aged sur lees during November and December. It is complemented by the addition of 5% Macabeu - sourced from Castell del Remei's vineyards in Vilosell (Costers del Segre) which undergoes 40 days skin contact to add texture and depth to the finished wine. Produced from old vine fruit (average 40 yrs for the Garnatxa Blanca and 55 yrs for Macabeu) the vines are planted at arounf 500m altitude in Terra Alta, and 700m in Vilosell.
A peach and citrus scented white. The palate is fresh and complex with mineral, stone fruit characters and a long, textured finish.
Incredibly versatile; but try with tapas, grilled fish and mediterranean dishes