The grapes were cooled before crushing and made cold maceration in the press, before pressing. Alcoholic fermentation started in stainless steel deposits and ended in new French oak barrels. During the stage in barrels battonage was made. This wine remains a minimum of 2 months in the bottle before leaving for the market.

Elegant aroma, full of mineral notes, with notes of ripe fruit and light toasted notes. Very good mouth structure, offset by an excellent acidity lemonade and a very long finish.