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Viura 55%, Verdejo 20%, Chardonnay 20% and Tempranillo blanco 5%
After pressing the must (juice) and skins get sent to tank to exctract the most out of each variety. The wine is then sent to new French oak barrels where the wine sits on its lees for 4 months. The oak and lees aging give the creamy vanilla character and flavours.
Fresh pineapple, un-ripe banana, fennel and lime zest. A real explosion of flavours all topped off with a creamy yet fresh, long finish.
Cream based dishes, soft cheese, poultry or seafood. We love this with Paella which may be why there is a paella dish on the label...
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