​​Fermentation & Ageing: ​
The must is fermented at a temperature of between 15-16º C. Once the alcoholic fermentation was finished, the wine was racked. After the alcoholic fermentation the wine underwent maceration (20 days) and malolactic fermentation. The final step in the elaboration of de Marqués de Montañana Viura was the cold stabilisation of the wine. The cold stabilisation was followed by the filtering and finally the bottling of the wine.

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Packed in cases of 6 and 12 bottles.
Grape variety: Viura.
13,5% vol.​​

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Winemaker's notes: 

Fruit and floral aromas.  The taste is warm and round and off dry.

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Service suggestions:  ​

Marqués de Montañana Viura pairs wonderfully with rice dishes like paella, grilled white fish or prawns. Serve at 8-10º C.

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Awards:

| 85 points - R. Parker "The Wine Advocate" - Issue 195, June 2011; vintage 2010

| 85 points - R. Parker "The Wine Advocate" - Issue 203, October 2012; vintage 2011