Pale yellow with golden reflections. Very intense on the nose, floral aromas stand out with notes of stone fruit (peach, apricot). On the palate, it stands out for its excellent acidity and verticality. Glyceric 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: 10 Has.
Night harvest: yes.
Average production: 8000 Kg/Ha.
Awards: GOLD MEDAL 2019 – Wine Up guide. GOLD MEDAL 2018 – Singapore Awards.