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Back in 1962, having just finished my winemaking studies, I was keen to offer the family some new knowledge. So, in a small winery in the mountains of the Penedès, we fermented parellada grapes at low temperature for the first time to obtain a fresher, more aromatic wine: this was how the first "Viña Sol" came into being. TASTING NOTES: Fruit aromas with hints of apple and pineapple. Smooth, balanced palate with a fine acidic edge.
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Contains Sulphur Dioxide/Sulphites
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