Harvest By hand to small cases of 20 kg Vinification Upon arrival at the winery the grapes are de-stemmed and gently crushed, followed by pre-fermentative maceration at low temperature during 12 to 24 hours. The grapes are then pressed and fermentation takes place at controlled temperature of 14ºC – 16ºC.
Citrus yellow colour. Intense aroma dominated by tropical and citrus fruits, as well as crystallized fruit notes, also showing floral and mineral aromas that contribute to its complexity. Good structure and well integrated acidity. Fresh and long finish.