WINEMAKING: The destemmed grapes, after macerating for 6/8 hours, were transferred to pneumatic presses where only the free-run juice was used. It was then clarified until a completely clean must was obtained, which would ferment between 14 and 16ºC in stainless steel tanks. It will remain on its fine lees for two months.
TASTING NOTE: Straw yellow. Fresh aromas of pear, fresh grass, and pineapple, with citrus touches. In the mouth, it is tasty with a good expression of fruit. A slight bitter finish lengthens its sensations.