Night harvest, making each variety separately. Cold premaceration with the skins at 8ºC for 10 hours and controlled fermentation at 14-15ºC. The fermentation is stopped before its completion with cold at -4ºC in order to achieve the desired residual sugars. Subsequent assembly of the varieties and bottling.
Pale straw colour with greenish reflections and a great aromatic intensity. Tropical fruit, citrus, stone fruit and hints of freshly cut grass. A caress on the palate, with combines elagance and finesse. It is a cheerful, fresh, sweet wine with great persistence.