Manual harvest in boxes from the oldest vineyard on the estate. Fermentative maturation of the grape for 8-10 hours at 6ºC in an inert atmosphere. Alcoholic fermentation at 16º in concrete tulips. Transferred to barrels with its own lees with subsequent resuspension of the same using the batonnage technique once a week. It remains for 8 months in French and Hungarian oak barrels. Greenish yellow color of medium intensity. Clean and bright with the presence of tears. The nose is fresh and intense and highly complex. On a base of citrus fruit, menthol and flowers combined with stone fruit appear. After these aromas appear the spices and the bakery. On the palate it is long with the presence of acidity and creaminess. In retronasal we recover the fruits together with white and pink peppers. Serving temperature between 11ºC and 13ºC. It is a wine that pairs very well with pasta, risotto, fatty fish and game birds.

Manual harvest in boxes from the oldest vineyard on the estate. Fermentative maturation of the grape for 8-10 hours at 6ºC in an inert atmosphere. Alcoholic fermentation at 16º in concrete tulips. Transferred to barrels with its own lees with subsequent resuspension of the same using the batonnage technique once a week. It remains for 8 months in French and Hungarian oak barrels.

Greenish yellow color of medium intensity. Clean and bright with the presence of tears. The nose is fresh and intense and highly complex. On a base of citrus fruit, menthol and flowers combined with stone fruit appear. After these aromas appear the spices and the bakery. On the palate it is long with the presence of acidity and creaminess. In retronasal we recover the fruits together with white and pink peppers.

Serving temperature between 11ºC and 13ºC. It is a wine that pairs very well with pasta, risotto, fatty fish and game birds.