Grapes are harvested by hand for greater quality control. The grapes were immediately destemmed and cooled. Skin contact was maintained for 6 hours, and then the grapes were carefully pressed in order to avoid bitter phenols. The wine was then cold fermented for 15 days at temperatures between 12 and 15⁰ Celsius. Lees contact was maintained for 3 months in order to give greater fullness to the final wine. The various components were blended after ageing
Yellow-green in colour. The nose is complex with passion fruit, grapefruit and ripe fig aromas. The palate is fruity with a zesty acidity.