Light lemon color with green hues. The nose is dominated by tropical fruit aromas with citrus notes, while the palate is characterized by crisp acidity and a long lemony finish.

Hand-harvested and directly transferred to the winery in small crates. Destemming and crushing in a pneumatic press. Static settling and alcoholic fermentation in stainless steel tanks at a controlled temperature (12-16°C). Left for three months in stainless steel tanks with fine lees.