GRAPE VARIETIES
50% Verdejo y 50% Viura.
BOUQUET
Green and some exotic fruits together with citrus. As well as herbaceous and balsamic undertones.
PALATE
Vibrant, fresh, with prominent undertones of peach and pleasant bitterness of anise.
VITICULTURE
Being aware of the responsibility that we all must have about being concerned of the environment, at Bodegas Félix Sanz they practice a non-aggressive and respectful way of understanding viticulture, and work in favor of biodiversity and thinking about next generations.
WINEMAKING
Pre-fermentation maceration and slow fermentation at low temperatures to promote aromatic extraction. Subsequent aging on the lees to obtain a structured and long-lived wine. Fermentation and aging take place in ovoid concrete tanks where the lees slowly melt together with the wine, providing smoothness and minerality.
FOOD PAIRING
Salted nuts, sausages, assorted canapes, oriental - spicy, soft cheese, strong cheese, fresh cheese, semi-cured cheese, cured cheese, blue cheese, goat cheese, pork, chicken - turkey, birds, hake, salmon and other oil-rich fish, sushi, smoked fish, sea bass, sardines, prawns, raw shells, cooked shells, large shellfish, octopus, tuna, fruit, scrambles and omelettes, mix of different tapas, fried fish, meat and sausages, fish paella rice, meat paella rice, risotto, meat and fish paella, thai rice, pescado, barbacue of vegetables, gazpacho y salmorejo, cream of seafood, fish soup, asparagus cream, fruto di mare, pesto, vegetables, lettuce and tomato salad, waldorft salad, salad with balsamic vinegar, salad with mayonnaise.
RECOMMENDATIONS
Recommended serving temperature: 8-10°C.
Spain
