ORIGIN:

Grapes from the central Penedès area, on the threshold with the upper Penedès. The vineyard has clay loam soil, characteristic of this area, located on a small plateau at about 300 meters above sea level, where morning and afternoon breezes are always present.

VINIFICATION:

The must is obtained with a very gentle pressing to preserve the finesse and aromas of Macabeo. Initial fermentation occurs in stainless steel vats, followed by aging in large spinning-top-shaped clay jugs on its own lees for several months, providing smoothness and volume on the palate to a variety defined by finesse and elegance.

ANALYTICS:

Alcohol 12% vol – Acidity (ATS): 3.25 g/l – Sugar: 0.21 g/l – pH: 3.12

SERVING SUGGESTIONS:

Thanks to its acidity and freshness, this wine is highly versatile. It pairs perfectly with any fish or seafood, cheeses, and dishes cooked with creamy sauces. It also balances the richness of duck, pork, or similar fatty dishes, and complements tomato-based stir-fries. It is ideal with sausage and tomato bread, pizzas, pasta, or simply enjoyed on its own.

TASTING NOTES:

Clear, pale lemon-colored wine with elegant tears. On the nose, clean, medium-high intensity, with aromas of citrus (lemon), white flowers, white fruits (pear, apple), yeast (from aging on lees), and a subtle mineral touch (flint). Dry on the palate, with refreshing acidity, well-balanced alcohol, creamy and elegant, with a long finish. Drinkable now but also suitable for some aging.