From the oldest vines in the estate, which average 45-50 years old, grapes are hand-harvested and crushed. Then, the skins are left for a few hours to soak at a low temperature. Once pressed, the juice is then left to settle for one day. Once clear, fermentation takes place in stainless steel vats at a temperature below 15ºC, using the grapes’ indigenous yeast. The low temperature allows for a slow fermentation that helps preserving as many fruity aromatics as possible.
Youthful and bright, with light shades of green. In the nose, its shows fresh and lively; varietal notes of sweet grapefruit and pineapple, combined with anise and fennel as well as floral aromas. Bone-dry on the palate, its medium body is coupled with a crisp, refreshing acidity that make it perfect to drink at all times.