60% Garnacha, 30% Viura and 10% Tempranillo. After about twelve hours macerating with the grape skins, the wine ferments for 25 days in small, 1000 litre wooden vats, which is where it is kept for 2 months before being bottled. Salmon hues with very bright pink glints. Fresh fruit aromas: citrus, pineapple, kiwi with clear hints of ripe fruit, such as sweet apples and quince. On the palate it is full and expressive, elegant, sweet with a crisp acidity and a long, honeyed aftertaste.