Bright light salmon color. Intense aromas of spring flowers and red fruits with some hints of minerality. Rich in the mouth with refreshing acidity and a peppery aftertaste.

Cooling of the grapes at 8°C, destemming and pre-fermentative co-extraction of the two varieties for 14 hours at 10°C. Static desalination, pressure, and fermentation at a controlled temperature (18°C) in small stainless tanks. The de-fermented wine remains with its lees for three months with frequent agitation.