Fresh and prolonged.
Manual harvest in 20 kgs boxes, destemming and total crushing. Cooling by thermal shock, pellicular maceration, open spout system with pneumatic pressing, static decantation of the must with cold for 24 hours. Fermentation in stainless steel vats with temperature control between 14ºC and 16ºC.
Citric nose where lime and tangerine peel dominate, mineral notes, spices and fine nuances of beeswax and brioche.
In the mouth it has a voluminous and juicy character but with freshness and tension in a long finish.
Alcohol content of 14%.