Varieties: Malvasia, Chardonnay.
Type: Vino de la tierra de Mallorca
Residual sugar: <1 g/L
Process: Selection of two kinds of Malvasia: Istrian and Di Candia. After a gentle pressing, the Most is clarified at low temperature. Once clean, the fermentation began in stainless steel tanks. Then is transferred into French oak barrels of 225 liters, where slowly finish fermenting and with a traditional “Batonnage” remains for five months. Before market release, takes several months of settling in the bottle for the full expression of the wine.
Taste: Very complex nose with notes of citrus, white flowers with light hints of spices, smoke and genuine woods. The mouth is wide and powerful but still fresh with a great balance between fruit, acidity and oak.
Suggestions: Serve cool, but not excessively. We recommend between 12-14 º C. Serve with white meat, fish, rice and cheese not excessively cured. Let your instincs guide you.