Varieties:

White garnache 61%
Trepat 23%
Macabeu 16%

Soils:
Clay-limestone.

Winemaking:
Hand-harvested in 15 kg boxes, whole-bunch pressing and fermentation at controlled temperature, with measured lees contact before bottling.

Analytical data at bottling:
Alc. 13% vol.
Total acidity 6.5 g/l (tartaric acid)
Volatile acidity 0.28 g/l

Tasting notes:
Pale, bright white wine with greenish reflections.
Fresh and clean on the nose, with floral aromas and hints of citrus peel that, as it opens, give way to white fruit.
On the palate it is very fresh and lively, a summer wine that quenches the thirst, ideal to pair with appetizers, fish and seafood.