Variety known as “the grapes of hell”, due to the difficulty. It comes from a slope of the Serra de Tramuntana exposed to the spring. With few hours of sunshine and deep soils that allow a very long maturation, with much acidity and great aromatic balance.
The elaboration is carried out macerating the skins during 3 days to extract the complexity and salinity of the grape. The desfangado is static for 72 hours, then fermented with its own yeasts at 13oC.
Golden yellow. In nose is a balance of exotic fruits (pineapple, passion fruit), stone fruits (peach), citrus and nuts, with subtle hints of honey. Its entry on the palate is very volumi- nous and unctuous with a saline character typical of our island. Great structure and freshness that allow the aftertaste to be long and expressive.