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@janine
Giró Ros and Malvasía de Banyalbufar from vineyards in the Santa Margalida area at 92 meters above sea level on Can Vermell soils (calcareous clay rich in iron). The Malvasia macerated in skins for 3 days and fermented in stainless steel, and a part fermented in ceramic jars. Subsequent assembly and aging in stainless steel. Citrus, white stone fruit, floral, balsamic, fresh, good acidity, sweet, vibrant, delicate, mineral, saline, pleasant and long.
7065 KM
Cru