By fermenting the grapes in temperature controlled stainless steel tanks, winemakers Yoanna and Maria successfully retain the delicate floral (citrus blossoms/chamomile) and herbal (anise/fennel) aromas, characteristic of Garnacha Gris. Spending little time on the skins, the wine is a pale apricot yellow color.

On the palate this wine is clean, smooth but not too oily, with flavors of apricot jam, honeysuckle, chamomile tea, and a hint of brioche from time spent on the lees. I’d pair this wine with curried chicken salad or any type of fried seafood, such as shrimp tempura.