This wine is the result of collaboration between Bodega
Ribas and Sioneta Oliver who, in addition to forming part of the Ribas family, also owns a Viognier
vineyard in the town of Consell.
The aim is to achieve the utmost offered by Viognier, a variety with great aromatic potential. The must is fermented at very low temperatures for over 60 days, ensuring a more delicate and selective extraction of the aromatic compounds.
Part of the wine is then put into new casks, where it spends 6 months, the rest being transferred to a tank where it is kept on its lees, becoming enhanced with mannoproteins and other components of the remains of yeast, making the wine more consistent and oily.