Golden yellow in colour, broad bouquet of yellow flowers, dried apricots, ginger and grapefruit gelatine. The high acidity balances out the residual sugar, showing a good complexity.
Vinification: The grapes are selected in the vineyard and placed in a single layer in perforated crates with a capacity of approximately 3 kg. Drying takes place in the cellar until the initial weight is reduced by 50%, followed by a very soft pressing. After 2 hour of static decanting, the must ferments in small French oak barrels, where it remains until bottling.