Selection of organic vineyards. Pre-fermentative skin maceration and fermentation with native yeasts at a controlled temperature of 14-16º in stainless steel tanks. Subsequent batonage process.
On the nose
Clean, intense and fresh. White fruits stand out, such as apples and pears, tropical fruits, such as bananas and pineapples, and stone fruits, such as peach and nectarine. Touch of citrus and aromatic forest herbs (fennel and aniseed).
On the palate
Fresh, balanced, unctuous and persistent. It has good acidity, a long mid palate and an intense aftertaste.