The grapes used to craft this wine come from some of the first Sauvignon Blanc vineyards planted in Rueda over 40 years ago.

After a grape selection and cold maceration, the wine ferments and matures on its own lees for 4 months in stainless steel barrels.

Food that goes well with this wine: Shellfish, such as clams and oysters, and cooked shellfish like shrimp and langoustines, fish, fresh cheeses and sausages.

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