The grapes used to produce this wine come from Viura and Malvasia vines planted between 1903 and 1907. Grapes are hand-harvested in 15 kg plastic boxes.

Bunches are selected one by one on the grape sorting table. Afterwards, they are destemmed and crushed and transferred to stainless steel truncated cone deposits.

The juice is cold pre-fermented for 24 hours to extract a maximum number of fruity aromas. A vertical press is used and the must is fermented and aged in new French and Hungarian oak barrels where the lees are stirred for 12 months.

Intense gold colour with white flower and citric fruit aromas mixed with honey notes. Full, creamy, complex and balanced in the mouth. Elegant woody notes. Long and intense.

70% Viura 30% Malvasía

12 months in French and Hungarian oak barrels

110-115 years old vines

13º Alc Vol

90 points James Suckling 2017

91 points Tim Atkin 2017