Color bright yellow. Strongly aromatic spicy nose with floral notes of rose and sweet baked spices. Full body with a greasy feel. Pleasant acidity with a soft aftertaste.

Manual harvest and direct transport to the winery in small crates. Degassing and crushing in a pneumatic press. Static desalination and fermentation in stainless steel tanks at a controlled temperature (12-16ºC). Stay with its fine lees for three months in stainless steel tanks.