Prefermentative cold maceration during 12 hours. Soft pressing in order to obtain the must. Static racking and later alcoholic fermentation at a controlled temperature of about 14 ºC. After this process, the wine is aged with its fine lees until bottling.
Pale straw-colour, of an endless freshness, it has an exquisite aroma, typical characteristics from the Muscat variety, with floral hints, white flowers and fruity notes of peach and green apple. In the mouth, it is fruity, dry and with a good acidity, it is full bodied, and it really leaves a very rich mouth feel with a nice ending and recalling aftertaste.