WINEMAKING PROCESS: After cold settling for 24 hours, the must is fermented at a controlled temperature in stainless steel tanks in order to enhance the aroma and all the qualities of the Viura grapes and convey them in full to the wine.
Aroma. Sensations similar to fruity and floral scents (white flowers, banana, peach, pear..), which are very evident and lingering.
Colour. Very pale and bright with mother-of-pearl glints.
Mouth. The initial feeling is a cool, piercing sensation on the front of the tongue, which later evolves into an all-enveloping sensation of coolness with mild acidity and a final feeling of body under the tongue.
PAIRING: All kinds of fish and seafood.