The wine is fermented in new French oak barrels that impart a toasty nuance to the bright fruit flavors of the Viura and Malvasia grapes. The finished wine is anything but over-oaked. Subtle notes of baked apple and caramel frame tongue-tingling freshness and a snappy, succulent finish. Sip this tasty tipple while you sauté fish or cook risotto. It also has enough substance to pair with creamy cheeses and steamed asparagus with lemon beurre-blanc.

Wine maker notes

Made from grapes grown on clay-calcareous and alluvial soil Our double grape checking, both on selection belt and on tasting the musts, means that we exclude 50% of the harvest. Slow fermentation in new French oak and 3 months on fine lees are the secrets of this careful production process.

Food pairing

Lemon butter, simple brie, grilled or sautéed asparagus, monkfish, shrimp risotto, partridge salads