Winemaking: Low pressure, long press cycles on pneumatic presses of whole-cluster grapes. Pre- fermentation battonage for 1 week . Alcoholic fermentation is carried out using indigenous yeasts under controlled temperature conditions (16-18°C). Maturation on stainless steel tank (50%) and egg shaped tank (50%) on its (fine) lees for 11 months.

Colour: Lemon-light yellow color.
Nose: Peach, apricot, white flowers, chamomile, toast, wet stone.
Taste: Aromas of stone fruits, white flowers and flint. Rich and full body in the mouth with sharpy acidity and long creamy, mineral aftertaste.

Ageing potential: 5-7 years.
Ideal food combination: White meat and fish. Best served at 13-14°C