About the wine
White Viña Pomal is made from the region’s traditional varietals: Viura and Malvasía. After destemming, the skins are lightly macerated (6 hours) and then pressed. The free running must is fermented in new barrels of American oak and French oak (50/50) at a temperature of 15-18 °C and left 4 months in contact with the lees. Helped by gentle stirrings of the lees the wine gains incomplexity and volume on the palate.
A rich aromatic bouquet. Notes of white fruit, citrus and fennel with a light toastiness from aging in oak
It matches perfectly with fish and seafood dishes but also with mild dishes such as vegetables, purées and cheeses.