Winemaking: Hand harvesting in small crates of 6 kgs in order to keep the fruit undamaged, with strict hand sorting. Traditional winemaking uses natural yeasts. Aging 9 months in oak barrels, 0% of which are new every year. Without fining or filtration.
The nose: Citrus and white fruits aromas.
The mouth: A balanced, fresh, and fruity acidity that gives a fine length in the mouth.