A blend of 44% Macabeo, 24% Xarel.lo and 32% Parellada, from old vines over 30 years of age. Organic vilticulture and hand harvested, traditonal slow fermentation in stainless steel. Minimum ageing of 36 months. Scented nose of ripe fruit combined with the delicate ageing aroma, butter and toasted notes. Good volume, splendid integration of ripe fruit aromas with the ageing notes as well as some toasted and nutty touches. Long and elegant finish.