Country of Origin: Spain
A wine made with Viura grapes from vineyards in Gimileo, late-harvested to obtain a slight over-ripeness. After pressing, the resulting juice is transferred to new American oak barrels, where alcoholic fermentation takes place. The wine rests on its lees for five months, with weekly batonnage: stirring the lees so they float in suspension in the wine. The result is a full wine which is fresh and rounded, with an intense finish which asks the wine to be sipped again. Alcohol content: 12.5-Percent Grape variety: 100-Percent Viura.
*Vintage may vary.