Straw yellow in colour. It's fruity, fragrant and harmonius on the nose, with citrus combined with herbaceus aromas. Full and rich, with a slightly bitter finish.
Vinification: Crushing and pressing take place in pneumatic presses with very soft action, with natural decanting at about 14°C. It's fermented in stainless steel vats at a controlled temperature of 18°C for about 18 days.