Bright lemon color with greenish highlights. Intense aromas of spring flowers, peach, and mango combined with herbaceous hints. Rich, intense taste and moderate acidity provide flavor balance. Fruity and herbaceous aftertaste.

Cooling the grapes at 8°C, destemming, and pre-fermentation extraction for 9 hours at 10°C. Static desalination and fermentation at controlled temperature (18°C) by 80% in small stainless steel tanks and 20% in barrels. The de-fermented wine remains with its lees for three months with frequent stirrings.