Tasting Notes: Lemon, apple, pear, peach, apricot, pineapple, pastry, butter cookie with apricot jam, burnt caramel

Method: 30% Malvasia, 50% Macabeu. Direct pressing on both grape varieties. Fermentation in Amphora through malolactic stage, aged in Amphora for 9 months. 20% Grenache blanc aged in 225L barrels alcoholic fermentation in barrels aged on fermentative lees for 9 months. Total added S02: 14ppm @ bottling