Produced from Pansa Blanca, Macabeo and Parellada grape varieties. The grapes were whole cluster pressed and temperature controlled fermented at 16ºC. After secondary fermentation the wine was aged for 9 – 15 months in cellar.
Pale with a green hue and notes of toast, melons and a touch of sourdough bread on the aroma. The bubbles are fine and persistent as they try to bounce out of the glass. Medium-bodied and flavourful with zesty citrus and toast following through on the elegant palate.
90 Points, Wine Enthusiast magazine