Grapes were picked at optimal ripeness with manual selection in the vineyard. In the winery, the grapes underwent 6 to 8 hours skin contact in order to achieve better extraction of the aromatic compounds in the resulting wine. They were then pressed gently and the must transferred to new French and American oak barrels where the fermentation took place for 15 or 20 days at a temperature of 6 to 20ºC. Once completed, the wine remained on its fine lees with periodic battonage to enhance their suspension and contact. The wine was tasted weekly to follow its aromatic development and determine the best time to rack off the lees and then bottle.

Bright pale yellow color.
Good nose, very clean and complex where we find aromas of pear, apple, white currant intertwined with toasted aromas of fine and delicate wood.
To the palate it is a soft entry wine and marked by a kind tannin, which ends in an elegant acidity that gives a fresh and very interesting aftertaste.
The ideal pairing for white meat, fish, pasta and rice.