Pale yellow with golden reflections. Very fruity nose with hints of stone and exotic fruits. Aging with its lees gives it a mouth with great volume and structure in balance with great acidity. Powerful and persistent.
Skin maceration for 12 hours. It is pressed very lightly, separating the yolk must and fermented at a low temperature (12-14ºC). After fermentation, it remains in contact with its lees for 3 months. Very smooth filtering before bottling.
Hectares planted: 25 Has.
Night harvest: yes.
Average production: 8000 Kg/Ha.
Awards: GOLD MEDAL 2019 – Wine Up guide. GOLD MEDAL 2018 – Singapore Awards.