Winemaking is kept simple – foot-treading, minimal sulphur and old oak. The grapes were harvested in the last week of February. Whole bunches were gently pressed. Settling took place in tank overnight before the juice was racked off the gross lees and taken straight to barrel for fermentation and ageing. Spontaneous fermentation took place in ancient 600L French oak casks. The wine remained in barrel on the lees for 10 months before bottling. The Alinea Viura provides layers of texture and complexity. The wine initially shows dusty, flinty aromas, which, as it opens up, reveal notes of citrus blossom and elderflower. Intense flavours of citrus and winter melon are present on the palate. There is a long mineral finish.
