Viura and malvasia. Vine aged: more 50 years old.
After crushing and destemming the grapes to free the must, they were placed in stainless steel tanks of 18.000 liters 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 90 days.
Finally the wine will finish the aging period in bottle for a minimun of 6 months. Production: 12.000 bottles.