Viura is grown widely in Navarra as it suits the warm open aspect vineyards and higher altidude, with the grapes' natural acidity and minerality preserved by efficient machine picking, a blend of de-stemmed and whole bunch pressing before the clear juice is pumped into large steel tanks tanks and cold settled for a number of days. The juice is then fermented using natural yeasts for around 20 days at a cool 14 deg, before ageing on the lees in tank for a short time, then filtered and bottled.
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