Each variety was harvested at its equilibrium point between sugars and acidity. Cold pressed in order to obtain scented and vinified musts all 4 separately in stainless steel tanks. Then lees work for 2 months in stainless steel tank, in order to increase the volume and freshness in mouth. Finally was clarified, lightly filtered and bottled

Designed to take drinks in the afternoon and with a good company. It’s a wine that accompanies very well all kinds of summer dishes. We also like to recommend it very much to take it with those dishes where the sea is the protagonist, for example seafood, paellas or “fideuàs”.