Viura and Malvasía
The grapes are first passed through a stainless steel funnel and are destemmed and lightly crushed. After that the skin, pulp, seeds and juice remain in contact over a period of approximately 14 hours in stainless steel tanks at a temperature of 10ºC. Once extracted, the must is then fermented at an average temperature of 16ºC. Fermentation is stopped to preserve the natural sugars that give this wine its unique personality
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Pale yellow colour with golden hues, it has a delicate bouquet with hints of fresh flowers and tones of ripe fruit. Velvety and smooth on the palate.
Appetisers, canapés, fish, seafood, pasta and rice dishes, desserts.