The grapes used to make this Reserva Blanco come from 80-year-old vineyards and some younger. Viura is mostly used, with small percentages of Malvasia, Tempranillo Blanco, Garnacha Blanca and Turruntés. The harvest is carried out manually, followed by a maceration process that lasts 24 hours and a controlled fermentation in stainless steel tanks.  It is aged for 18 months in mainly Eastern European oak barrels, although some French and American oak barrels are also available. Bottle maturation lasts more than 3 years.

Food that goes well with this wine: Cured cheeses, oily fish, smoked fish, risottos, seafood, white fish, white meats, rice dishes and sushi.

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