Made using the technique of carbonic maceration in the fermentation of the Merseguera grapes.
When the intracellular fermentation reaches 2º of alcohol the grapes are pressed and the fermentation is completed in oak casks. In barrel a ‘battonage’ is carried out once a week and the wine is aged on its lees for two months. Avery aromatic white wine with a big personality ideal to be served with salads, seafood, fieduà, paellas and white meat. It is also excellent served on its own. Best served chilled between 6 and 8ºC.