Grape variety: 100% Macabeo

Production: Traditional bottle fermentation (Método Tradicional) with 12 months of aging on the lees; Brut Nature without dosage; hand-harvested at dawn; only Mosto flor (40% yield); daily lees stirring for approximately 60 days to develop aromatic complexity; tirage in January with specially prepared yeasts for maximum freshness.

Origin: Southern slopes, Requena, Spain

Vineyard: Organically cultivated Macabeo plots in traditional bush vines (en vaso), approx. 25 years old; density approx. 1600 vines/ha; dry farming; high altitudes on the light slopes south of the river valley.

Soils: Medium-deep, nutrient-poor, clayey-calcareous soils with good structure — ideal for fresh, precise base wines.

Orientation: Vineyards on the southern slopes of the Vega del Río Magro

Climate: Continental-Mediterranean: hot days, cool nights, pronounced temperature differences to preserve acidity, freshness and aromatic clarity.

Vinification: Gentle pressing without destemming or crushing; exclusively flor must to avoid oxidative precursors; natural pre-clarification (20 h); fermentation at 16 °C; followed by approximately 60 days of bâtonnage on the fine lees; tirage in January; bottle aging for 12 months with an additional riddling after 6 months to maintain the lees; no dosage.

Alcohol content: Not specified (typically approx. 11.5–12% vol.)

Tasting note: The nose initially reveals ripe yellow fruit, followed by delicate notes of roasted nuts. On the palate, an exceptionally fine, elegant mousse is displayed with superb integration. The texture is creamy, clearly structured, and harmonious, accompanied by a fresh, slightly bitter finish typical of high-quality Macabeo Cavas.

Food pairing suggestion: Ideal with oysters, mussels, prawns, fried fish, sushi, tempura, mild Mediterranean cuisine or as a fresh, elegant aperitif.