“Single-varietal in essence, diverse in sensations and intense personality”
Vinification: The grapes are manually harvested and selected, choosing only those with the ideal maturation level and healthy condition. Pre-fermentative maceration at low temperature for 48 hours. The alcoholic fermentation is developed in two stages; it begins in stainless steel tank and it finishes in acacia wood barrel, where once ready; the wine will remain for 6 months. The lees stirring performed during the aging provides a creamy texture and the acacia wood brings unique sensations to this wine. Alcohol content: 13% vol.
Tasting notes: White wine with a pale straw color. Subtle white and tropical fruit aromas, along with flowers and citrus. In the mouth it shows a surprising presence of apple and pear that lingers side by side with anise and citrus nuances.
Image: An acacia drawn in the label. It’s the tree that provides the wood for the barrels where our Macabeo finishes the fermentation and ages for six months.
Pairing: Risottos, pasta with seafood and white sauce, oven-baked fish and hard cheeses.