Light iridescent salmon color. Distinct aromas of spring flowers on a background of rose with hints of citrus and lime. Its cool acidity combined with the sweet aftertaste due to unfermented sugars make it light and perfectly balanced.

Manual harvest and immediate transfer to the winery in small crates. Aeration and pre-fermentation extraction for Moschofilero at 14ºC. Blending and fermentation in stainless steel tanks at a controlled temperature of 16ºC. Remain with the fine lees for three months with frequent stirring.