The woodland's aromatic undergrowth (Jasmine, lavender) is expressed in this fresh, persistent and seductive wine. Pale colour with green glints, it has exotic and complex nose with floral, citric and tropical fruit notes.

Abadal Blanc is a young white wine made Picapoll varieties, Macabeo, Chardonnay and Sauvignon Blanc. Golden yellow and bright and clear appearance, stands out for its passage through honest mouth in which citrus notes and tropical hues merge.

Varieties: 40% Chardonnay, 30% Sauvignon Blanc, 15% Picapoll, 15% Macabeo

Alcohol: 12.5% by volume.

An attractive vivid straw-yellow color, with intense delicate aromas led by floral tones of violet and geranium so typical of Viognier, accompanied by smooth tropical notes from the Sauvignon Blanc. Moderately intense on the palate, with notes of passion fruit re-emerging along with a slight acidity.

Central Valley
Located at latitude 35º S, this valley extends from the base of the Andes Mountains to the Pacific coast. The valley is alluvial in origin, with loam-textured soils that change to deeper clay-loam nearer the coast. It has a semi-arid Mediterranean climate with an extended dry season and more than 700 mm (27.6 in) of precipitation per year. An excellent daytime-nighttime temperature oscillation of more than 18ºC/32ºF makes this a privileged winegrowing valley.

Vinification
The grapes were picked in the early mornings from late February until early March and transported in bins to the winery, where they were destemmed and the berries crushed and chilled to 10ºC/50ºF to preserve their aromas. A pneumatic press separated the juice from the solids and the wine was clarified prior to fermentation. The clean juice was fermented at 14º–16ºC (57–61ºF). Each variety was fermented separately in order to preserve its varietal characteristics. A portion of the wine was fermented with wood. The final blend was then prepared in the proportions indicated above.

Serving suggestions
Salads of any kind, fresh and cooked shellfish.

Best served at
10º–12ºC (50º–54ºF)

•             Variety: Viognier 60% / Sauvignon Blanc 40%

•             Valley: Central

•             pH: 3,29

•             Acidity: 5,32 gr/lt

•             Alcohol: 13,0°

•             Residual sugar: 4,5 – 6,0 gr/lt

•             Yield / hectare: 12 tons

95% Viura

5% Malvasia

Fermented in new allier oak casks and left on the lees for a further four months until bottling, having had continuous batonnages.

Aromas of citre skins, hazelnuts, and sweet exotic fruits, with a soft background of well assembled woods, creamy and glyceric, fresh and elegant.

This wine goes well with fish, rice, and pasta.

From Murrieta’s Well in the Livermore Valley comes this distinctive white blend.

Aromas of white peach, pear and melon with a hit of citrus.

Flavors of cantaloupe, green pear, honey and butterscotch.

Full-bodied mid palate with balanced acidity and a creamy finish.

28% Semillon 24% Chardonnay 14% Sauvignon Blanc 11% Orange Muscat

11% Viognier 11% Gewurztraminer 1% White Riesling

Pair with poultry fish pasta vegetarian dishes cream sauces.