Variety known as “the grapes of hell” due to the difficulty in growing it. It comes from a sunrise -facing slope of the Serra de Tramuntana. With few hours of sun and deep lands which enable a very long maturation, and with much acidity and great aromatic balance. It is made using two methods. Half of the grape is directly pressed at a low temperature to obtain a pure and fresh flower must. The clarified must is static for 72 hours, and is then fermented with its own yeasts at 13ºC. A second vinification is carried out separately with the grape cold macerated in stainless steel for 48 hours to extract the inherent structure which Viognier provides, and vinified at 16ºC. The wines are then blended following the most basic criteria of the expression of the native soil.
It remains in the bottle for two months before entering the market.
Straw yellow with small greenish rims. On the nose it is a balance of exotic fruits (pineapple, passion fruit) and stone fruits (peach). Very voluminous and unctuous on the attack. A certain saline character inherent to our climate appears. It holds itself with the structure and freshness, enabling a long and expressive finish.