Centennial vineyard plots, planted at an altitude between 750 m and 850 m, with a shale-granitic transition soil, poor and rugged, which demonstrate surprising acidity.

Fresh grapes at their ideal maturation point, picked by hand and subject to a careful hand selection. Destemming and gentle crushing, followed by skin maceration in stainless steel vats for 48 hours. Without decanting, the must was transferred to French oak barrels, where it fermented using indigenous yeasts and remained in an aging process with fine lees agitation for 16 months.

Straw color with golden highlights. Aroma of great intensity, elegance and complexity, with notes of grapefruit, lime, juniper, toasted bread and lighter stone. In the mouth, great feeling of freshness and unctuousness, very deep, tense and long.