Grapes: Viura, Garnacha blanca and Malvasía de Rioja.
Soil: mainly calcareous clay from the Valle del Oja region and ferrous clay from the upper Najerilla Valley.
Vinification: Manual harvest. After a light maceration of the must with the skins in the press, it ferments in wooden vats of different sizes and new French oak barrels with very lightly toasted wood from the Nevers region. Once the alcoholic fermentation is complete, the wine stays for 4 months in the barrels, with stirring twice a week during the first months and once a day during the last month, in order to keep the fine lees in contact with the wine to protect it from oxygen and give it a smoother, more complex mouthfeel.
Tasting: This wine has a beautiful straw yellow color. The nose is intense and complex with floral (white flower, jasmine), stone fruit (peach) and citrus (grapefruit, lemon), pear, apple and banana aromas. Very fine and elegant. On the palate, the attack is very soft and balanced. We feel the freshness and the minerality in the mouth, with a very well integrated acidity, giving the wine length and a very long finish with hints of vanilla and citrus.
Food and wine pairing: Perfect with grilled fish, shellfish and rice dishes, among others. Ideal to drink by the glass, as a starter or with a small aperitif on a terrace.