| Grape Varietal: | Viura |
| Pronunciation: | “Vee-ur-ay” |
| Tasting Notes: | Unique balance of ripe fruits and silk shimmering acidity |
| Food Pairing: | All types of seafood |
| Serving Notes: | 6-10C |
| Grape History: | Also called Macabeo, the grape is widely grown in the Rioja region of northeastern Spain |
| Region: | Navarra, Spain |
| Harvest: | September |
| Vinification: | Fermentation at a controlled temperature of 16C |
| Aging: | 6 months in stainless steel tanks in contact with lees |
| Aging: | 6 months in stainless steel tanks in contact with lees |
| Bottling: | During spring, with waning moon |
| Alcoholic Content: | 12.5% by volume |
| Sugar: | 1.5 g/l |
| Total Acidity: | 5.6 g/l |
| Location: | Navarra, Spain |
| Altitude: | 450 m above the sea level |
| Soil: | Clay and schistose |
| Density: | 1200-1300 plants per Ha |
| Structure: | Pergola Canavase |