Bright lemon color with greenish highlights. Aromas of peach, mastic, mango, and lemon along with white flowers and herbs. The flavors continue with the same intensity on the palate balanced by the refreshing acidity. Fruity, herbaceous, and long aftertaste.

Cooling the grapes at 8°C, destemming, and pre-fermentation extraction for 6 hours at 10°C. Static desalination and fermentation with the addition of pine resin at a controlled temperature (16°C) in small stainless tanks. The de-fermented wine remains with its lees for three months with frequent stirring.