Production
The Viognier vines are cultivated 900 metres above sea level, between Villarroya de la Sierra and Clarés de Ribota in the heart of the Sistema Iberico.After hand-picking into 20kg cases the grapes are stored overnight in a cool room before the winemaking begins. They are loaded whole bunch to the press, and a long press cycle is used with no sulphur and enzymes. The must is cold-settled overnight and then racked to a mixture of old and new 500 litre French oak barrels. Spontaneous fermentation takes place - then the wine is racked, lightly sulphured, then kept sur lie in barrel for 13 months, before a light filtration and bottling.
Tasting notes
Delicate aromas of chamomile, honey and a hint of lemon rind. Peaches and cream characters on the palate, with notes of nutmeg and clove from well-integrated oak. Mineral notes lean into a long, citrusy and saline finish.
