Grapes were harvested at peak ripeness. The three varieties, garnacha, tempranillo and viura were placed in the vat and allowed several hours of cold maceration. Following this, the vat was gravity drained, without mechanical pressing, to produce a juice which was then fermented at a controlled temperature of 16ºC for 20-25 days. In this way, the all important primary aromas are maintained.
The resulting wine was kept for a time at the winery before being released to the market.

Attractive pale pink with salmon reflections. Elegant aromatic complexity with hints of stone fruit such as peach and apricot, intertwined with floral notes and red fruit bottoms. Sweet entrance in mouth. Retronasal long and fruity. It is a delicate wine that can be drunk at any time with or without accompaniment. If we want to pair it we can do it with all kinds of fish, salads and fine pasta.