Cap de Creus Nacre

50% Macabeo, 40% Lledoner Blanc, 10% Lledoner Roig

Cap de Creus Nacre is made with Macabeo, Lledoner Blanc and Lledoner Roig varieties. It is a pale white colour and has bright green-tinged reflections. On the nose, it is perfumed and reveals sensations of white and yellow fruit typical of the Macabeo variety. While it oxygenates, it unveils floral tones with a mineral presence typical of the Pyrenean fine slate (licorella) soil. In the mouth, it is an elegant and sweet wine.
The Lledoner Blanc variety is full-bodied in the mouth and reveals distinct notes of rich fruity citrus and fresh grass, and the variety Lledoner Roig is rich and full-bodied, bringing floral notes of white and orange tree flowers. It ensures a lingering and refreshing aftertaste.




A brief cold skin maceration is carried out to extract the maximum aromatic potential, followed by static racking. Fermentation is carried out over 15 days in stainless steel vats at a low temperature (16 ºC) to preserve as much of the varietal aromas as possible.


Aging on lees for about two months, to give the wine complexity and unctuosity.


A wine that harmonizes with appetizers, any type of seafood, seafood rice or fish suquet (Catalan fish stew), among others.


The Cap de Creus range embraces a selection of local varieties from the Alt Empordà region where the headland of Cap de Creus overlooks the Mediterranean Sea, where the Tramuntana wind blows and where vines grow on Pyrenean fine slate soil (licorella); these natural features shape the character of these wines.

These wines are faithful to the place where they come from. They are the authentic expression of a territory of unique beauty, of the exceptional soil where the vineyards grow, of the identity of local varieties and of the influence of the powerful Tramuntana wind.