This organic and vegan white wine is born in the Fuenteseca area, at an altitude of 920 meters, where Macabeo and Sauvignon Blanc grapes are grown in a respectful way. Its night-time harvest, temperature-controlled fermentation, and aging on fine lees make it a young wine with character, where freshness and complexity go hand in hand. Ideal for discovering what altitude and care can achieve in a glass.

Excellent with all types of rice dishes and seafood, as well as with Asian food, such as sushi and sashimi.

Best served at a temperature of 6-8C.

Each variety is harvested and vinified separately. A short skin-contact maceration is done at low temperature for four hours before pressing. Only the first portions of the must are run off from the pneumatic press for this wine. Controlled fermentation at a very low temperature. After a first racking the wine stays for two months on its fine lees in stainless steel vats before being packaged.

Pale yellow with bright, clean, green glints. Intense, fresh and clean on the nose with hints of white flowers, tropical fruit, apricot peel and fennel. Unctuous, fleshy and savoury with excellent acidity, very balanced with a long, perfumed finish.

The grapes for this wine are sourced from vineyards grown in a balanced, caring and sustainable way. The vineyards' soils (Loam, deep sandy limestone) carry great importance, being very active with good biological conditions which favour a fast assimilation of reincorporated organic matter. This enables full terroir expression.