Vineyard: Two small fields of 1.1 hectares each of the macabeu variety, planted in 1985 and 1988 respectively.

Winemaking: Fermentation with stainless steel for 7 days on skins. Juice obtained through gravity (without pressing). Placed in ceramic tubs of white clay for 5 months and for the last 3 months in steel.

Tasting notes:

Elegant and focused.