Varieties
Mainly Chardonnay with a small Riesling proportion.
Organic farming
Winemaking
Pellicular maceration is done before pressing. The must flower and the first fraction of the pressing is fermented in new French oak barrels at a controlled temperature of 18°C. It is aged during 6 months on its lees following the batonnage technique.
Tasting notes
On the nose, there is balance between the fruitiness of the varieties, ripe fruits, such as peach, pineapple and melon, and also herbaceous and tertiary smoky and toast notes. The palate is dense and balanced with a citrus acidity and a complex and persistent finish. This wine can be enjoyed immediately, but kept under appropriate conditions will develop new nuances in bottle during the early years. It combines well with mild meats, seasoned fish and semi-hard cheeses.
Painting on the label
Original work by Rafel Joan