Varieties:
Macabeu 55%
Garnatxa blanca 25%
Trepat 15%
Parellada 5%

Soils:
Argilo-calcaris.

Elaboration:
Manual harvest in 15 kg boxes, pressing of whole grapes and fermentation at a controlled temperature, with a measured work on the lees before bottling.

Analytical data on bottling:
Alc. 12% vol.
Total acidity 6.5g/l ac. tart
Volatile acidity 0.28 g/l

Tasting:
Pale and bright white with greenish reflections.
Fresh and clean nose, floral aromas reminiscent of citrus peels which, when opened, give way to white fruits. On the palate it is very fresh and lively, a summer wine that quenches thirst, ideal to accompany appetizers, fish and seafood.