The vinification begins with the pre-fermentative maceration at cold temperatures and juice is extracted by gravity. Once the skins are separated, the must begins alcoholic fermentation in stainless-steel tanks, with a daily control of temperature, density and sensorial analysis. Then it begins its malolactic fermentation being stored in concrete tanks.

Pink redcurrant colour, clean and shiny. Medium-high intensity in the nose. Notes of fresh red fruits and sharp Strawberry. Rich, long and with a great acidity. Fruity aftertaste.