The wine is the result of the careful and manual selection of grapes from the Arantei vineyard. 100% of the grapes are macerated before pressing (4 to 6 hours at a controlled temperature of 8-10ºC). The fermentation takes place in stainless-steel tanks at controlled temperature using only the indigenous yeasts from the vineyard. Once the fermentation has finished, the wine stays in the tank with its fine lees for at least three months, with regular and continuous stirring-up of the lees during this time. .
The wine has bright and clean green golden tones. On the nose it is complex, mineral, fruity and floral with harmonious notes of fresh herbs and citrus. In the mouth it is rich, with abundant fruit and great acidity, rounded with a creamy character coming from its aging on the fine lees. It has a long, persistent and fresh finish.