Bright lemon color with green highlights. Aromas of stone fruits, white flowers and characteristic botanical notes. Rich in the mouth with the aromas continuing at the same intensity and balanced with its cool acidity.

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