Viura and malvasia. Vine aged: more 60 years old
After crushing and destemming the grapes to free the must, they were placed in stainless steel tanks to undergo cold maceration for 24 hours. The grapes were then pressed to further separate the must from the skins, and transferred to new french and american oak barrels for slow fermentation over 25 days.
Finally the wine spent a minimun of 12 months in new american and french oak barrels, rounding off the aging period with another 12 months in bottle.Production: 2.000 bottles.