Malvasia
de Sitges

Alcoholic content: 12,5% Vol.

Residual sugar: 1,2 g/L

Harvest: The harvest is carried out in the second half of September, combining manual and mechanical methods.

Fermentation: After the harvest, the skins undergo maceration for 6 hours to extract characteristic and desired aromas. Subsequently, fermentation takes place in stainless steel tanks at a controlled temperature of 16ºC.

View:It appears with a pale yellow colour and greenish reflections, showing freshness, clarity, and brightness.

Aromas: It offers a wide aromatic range dominated by notes of fresh fruit, especially peach, apricot, pear, melon, and tart apple. Floral notes such as almond blossom and chamomile are also perceived, with hints of Mediterranean aromatic herbs like fennel and rosemary, characteristic of the variety.

Taste: It stands out for its volume and unctuousness, balanced with freshness provided by good acidity. It brings a mineral touch with a hint of salinity that gives it complexity and persistence, defining its distinctive Mediterranean character.

It is ideal for pairing with white meats, mild fishes, paellas, and pasta dishes.