Fresh grapes at their ideal point of ripeness, picked by hand into 20 kg boxes, are transported to the cellar where they were subjected to careful manual selection, de-stemming and gentle crushing.

They are pressed in a pneumatic press and the resulting must, in a stainless steel tank, settles at 8°C for 48 hours.

Alcoholic fermentation began at a controlled temperature in stainless steel, subsequently moving to French oak barrels, where it continued and aged for another 12 months, with the fine lees being lifted regularly.

Intense straw coloured wine, with expressive aromas of smoke, wet stone, yeast, toasted bread and white flowers.

In the mouth, it has a lot of volume and structure, supported by a lively and refreshing acidity.