Winemaking:

Skin maceration for 12 hours. It is pressed very lightly separating the must and fermented at low temperature (12-14ºC). After fermentation it is kept incontact with its lees for 3 months. Very gentle filtering before bottling.

Planted hectares: 20 Has
Harvest at night: No
Average production: 500 Kg/ Ha

Awards:

MEDALLA DE ORO VINOSUB30 ESPAÑA 2025
MEDALLA DE PLATA VINESPAÑA 2024
NOMINADO A MEJOR BLANCO DE ESPAÑA
GUÍA VEREMA (94 PTOS)
GOLD MEDAL 2019 – Wine Up guide
GOLD MEDAL 2018 – Singapore Awards