Limited production to 2650 bottles.
Manual harvest in boxes of 10 Kg. Cold maceration for 18 hours to increase the extraction of aromas. Then obtain the flower must and gently press the grape pomaces. Alcoholic fermentation at controlled temperature of 15ºC. After fermentation, the wine is aged on its own lees for 6 months.
The grapes from which this wine comes come from vineyards where work is balanced, respectful and sustainable with the environment.
Pale yellow, clean and bright. Medium aromatic intensity, fresh with notes of white flowers and citrus. Good step by mouth, with good acidity, complex and unctuous. Wine with long aftertaste and lots of personality.