Winemaking: Low pressure, long press cycles on pneumatic presses of whole-cluster grapes. Pre-fermentation battonage for 1 week. Alcoholic fermentation under controlled temperature conditions (16-18°C). Maturation on steel tank and French used barrels (228lt) on its (fine) lees for 8 months.

Colour: Light pink, saumon.
Taste: Aromas of peach, wild strawberries, white flowers and aroma of chamomile. Rich and full body in the mouth with refreshing acidity and long creamy aftertaste.
Ageing potential: 2-4 years.
Ideal food combination: White meat, red fish, light red sauces, salads, pasta, Asian cuisine. Best served
at 12-14°C .