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 in contact 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 PLATA VINESPAÑA 2025
MEDALLA DE PLATA CMB 2025 – Concours Mondial Bruxelles 2025
92 PUNTOS GUÍA VEREMA 2025
85 PUNTOS DWWA 2025 – DECANTER
DOBLE GOLD MEDAL 2023 (90 PTOS) DE GILBERT & GAILLARD
GOLD MEDAL 2019 – Wine Up guide
GOLD MEDAL 2018 – Singapore Awards
GOLD MEDAL 2012 – Chardonnay do monde
BRONZE MEDAL 2021 – Decanter