Creu Pairal, 100% Macabeo. Singular White Wine with minimal intervention.

Another unique wine that we included: Creu Pairal 2021. Vineyards: Mountain located 750 asl Soil: Clay-calcareous Harvest: Manual Vinification: 2 weeks of maceration and fermentation with native yeast Aging: 6 months of aging on lees and one month in barrels of 50% of the volume, 500 L French oak barrels. Bottled: May 20, 2021, without filtering or clarifying Tasting Note Visual phase: Straw yellow color with golden reflections, slightly veiled by vinification without filtration. Olfactory phase: Medium intensity, complex due to maceration with the skins and aging on lees. Floral, aromas of orange blossom, orange peel with light nuances of pastries on a light mineral background. Tasting phase: Smooth entry with a structured and elegant bitter finish, which invites you to continue drinking. Fresh wine with a mineral and unctuous palate structure with hints of pastries. Grape variety 100% Macabeo Alcohol content 12% Alcohol Sales Prior to completing my degree in oenology, I began to do internships in several Valencian wineries. Once I finished my studies, I decided to take advantage of the time, having the opportunity to work in Bordeaux (Haut Medoc and Saint Juillen), New Zealand (Villa Maria Estate), Burgundy (Remoissenet and Domain Parigot) and Chateauneuf-du-Pape (Maison Brotte ). Practically with my bags packed for Chile, I receive a job offer from a well-known Valencian winery. After a period of five and a half years working as winemaker at said winery, I decided to undertake a personal project. The realization of this project was an idea that had been on my mind since the end of 2018. In December 2016 I moved to Siete Aguas, the town of my father's family and little by little I am getting to know the term, its vineyards and its peculiar climate. At the same time, the town's wine scene does not look too good, with older winegrowers and a tendency to uproot or abandon vineyards. This sum of factors and the exhaustion of making commercial wines for another winery, give me the last push to undertake a personal project focused on working with native varieties and making wines with minimal intervention, with which I can feel comfortable and identify.