Upon arrival at the winery, the grapes are stored at low temperature for 48 hours. Later they are de-stemmed and gently crushed, followed by pre-fermentative maceration. About 50% of the batch ferments in French oak barrels and the remaining ferments in stainless steel tanks at controlled temperatures between 14º - 16ºC.

Golden yellow color. Intense aroma, dominated by exotic and white fruits such as grapefruit and peach. The clear acidity is wrapped in the wines body and volume. These tasty sensations, together with post-nasal aroma, give it a unique personality and a final persistente finish.