No sulfur added under inert atmosphere. In our winery, with the most modern technology and total temperature control, we eliminated bunches that were not in perfect condition, the grapes were vinified with total de-stemming, followed by gentle crushing. After pressing in an inert atmosphere, pressing was carried out in a pneumatic press, followed by a period of clarification of the must, from 24 to 48 hours depending on the grape variety and state of maturation. Vinification in reduction, fermentation at 12ºC and racking under controlled atmosphere. The wine aged successively in stainless steel on fine lees until bottling.

In the mouth it is fresh and with balanced natural acidity, great aromatic intensity resulting from the winemaking method.

Serve between 9 and 11ºC.