Winemaking
The must was pressed and fermented at 15-16C. Once the alcoholic fermentation was finished, the wine was racked, cold stabilized, filtered and bottled. The Macabeo grapes are sourced from old bush vines in the hills above the village of Villaroya de la Sierra. The average age of the vines is of 60 years. The age of the vines contributes to the excellent intensity of this Macabeo.