From a tiny 2.5ha vineyard in Valencia, Vicent Tomas primarily grows Tempranillo, with small plantings of a mix of other red and white varieties. He has been making wines naturally for 20 years.
This wine is made from the Rosseti and Macabeu grape varieties. The wine spends 48 hours on skins before being pressed. It is a wine of beautiful aromatics and very lovely texture. This palate is very crisp and clean and would be a wonderful accompaniment to light proteins and vegetable dishes.