70% Macabeo 30% Chardonnay

The fermentation began in a stainless steel fermentation tank to be table to control the temperature between 12/14 ºC, when the density was at 1040 the wine was put into French and American oak barrels were the fermentation is continued. This fermentation is for about 30 days. After 20 days the lias are removed, and the wine is transferred into new barrels, where it remains for another 30 days, which afterwards in gets transferred back into stainless steel tanks.

Colour: Apretty yelow-greenish colour.
Aroma:Clean and elegant nose, floral tones and grapefruit wih hints of vainilla.
Palate:Fruity, ample and wiht good length.

Marinated fishes (turbot, sea bass, sea bream), shirmps stuffed hake with creamysauce, sea food, smoked fishes, Chicken or beef barbecued, italian pasta with mariniere sauce.