The grapes selected for this wine come from a special plot of land, harvested at the best time to preserve the secondary aromas characteristic of fermentation as fruity and clean as possible.

The best grapes are pressed in a pneumatic press, and the must is then transferred to stainless steel tanks where the temperature, never over 15º C, is controlled by means of a water-cooling system and through an outer sleeve.

Once cleaned up, it is decanted with its lees into a stainless steel tank, and left to ferment at a controlled temperature, 18-19 ºC, for 15-20 days, until all the sugar is exhausted. When this process is complete, it will be decanted into a tank alongside the lees from two further tanks, where a process will be carried out involving the integration of both lees and wine through a weekly stirring with inert gas, for two months approximately. It will then be decanted and left to settle for nine months, where it will slowly decant until it is put into the market, one year later than the common wine, in spring-summer the following year, after its stabilization.

Sight
Shows a pale yellow colour, with tonalities of lemon, bright.
Smell
Has intense aroma, stands out for its complexity, elegance and finesse, where we can clearly appreciate ripe and honeyed hints of freshly-baked bread, hay, freshly cut grass, peach and a certain tropicality, combined with spicy hints, which results in a special character.
Taste
To begin with is very smooth, even so with the right acidity, fresh in the mouth, integrated, with outstanding and persistent honeyed and fruity hints, which makes it delicious.