60% Chardonnay, 40% Viura

Food pairings: roast lamb, roast pork belly with apple or fennel (pictured above), grilled vegetables and legumes, wood fired garlic chicken, other meats, from white meats to roasts and game

The grapes come from the property owned vineyards in the municipality of Grávalos, south of Monte Yerga at the foothills of the “Cordillera Ibérica” at an altitude between 700–800 meters above sea level. A remarkably high located area where you obtain fresh wines with good acidity and with very fine and elegant aromas.

The harvest of the grapes is done manually. By selecting the grapes, we avoid deteriorated grapes or without the quality required to elaborate our Vinsacro Blanco. The grapes are transported to the cellar in a refrigerator container at 6ºC. Once in the winery, the grapes are selected again on a conveyor belt.

ELABORATION
The selected must will go through the fermentation in American oak barrels of 225 liters with medium toast, remaining in the barrel in contact with its lees for seven months. There is a daily battonage at first and later on it is spaced out in time.