SKIN CONTACT: 30 DAYS
REGION: ALICANTE, SPAIN
Vinification method: Organically (with some biodynamic practices) farmed grapes grapes from 2 plots over sandy saline soils. 70% Moscatel de Alexandria (Salinas de la Mata Natural Park in Torrevieja) and 30% Malvasia (Puerto de la Harina Estate). Manually harvested in July/August, table selection, indigenous yeast fermentation in stainless steel with 30-days skin contact. Aged on the lees for several months after harvest in the same tanks, before being bottled unfined, unfiltered, and zero SO2. Annual production is around 18,000 bottles.
Tasting notes: light bodied, ripe peach, cinnamon, honeysuckle, elderflower
Pairing: parma ham and cantaloupe
Mix and match 3, 6 or 12 bottles!