Winemaking

Made from red Bobal grapes harvested by hand and pressed whole, with a pressing yield of less than 45%. The must has been cooled on its lees for 3 days to absorb the slight colour extracted from its skins and has been fermented after racking off the clean grapes at 14ºC. The final part of the fermentation takes place in French oak barrels.

Tasting notes

Yellow colour with steely and reddish undertones. On the nose it is reminiscent of wild strawberry combined with white flowers and ripe white fruit. On the palate it shows an integrated and refreshing acidity with a long finish reminiscent of wild fruits.