The harvest starts in the middle of September, and the grapes are manually collected in 20-Kilo crates, with strict control at the reception area. 70% of the grapes are macerated for 6 hours at controlled temperature of 8-10ºC and then pressed. The fermentation takes place in stainless steel tanks at controlled temperature for 2-3 weeks.
The wine has an intense and clean straw-yellow colour with bright green tones. On the nose it shows aromas of fresh herbs and laurel with fine floral and lemon notes, as well as white stone fruits. In the mouth it is fresh and rich, with citrus notes and a long finish.