Manual harvest.
Macerated for 6 hours with their skins for a subsequent very gentle pressing, from which we only take advantage of the yolk must. It ferments in small tanks of 1000. After stabilization with the cold of winter, it is filtered very gently and bottled. Made in a totally traditional way.
Visual phase: Pale yellow with golden reflections. Olfactory phase: Very intense on the nose. Fruity aromas of stone fruit and citrus such as apricot and grapefruit harmonized with clear floral notes. Gustatory phase: Direct and fresh mouth. Fresh and electric entry in the mouth. The wine is very fruity with a great balance between acidity and alcohol. Great volume in the mouth with well polished tannins. Very persistent and with slight notes of Kirsch at retro-olfaction.