The rainfall recorded in winter and spring gave the grape an excellent health status. Prune green in the summer months for more concentration and intensity.
Harvest during the first week of September and in the early hours of the day so that the grapes enter the cellar with the lowest possible temperature (around 10ºC). Once the grapes are received, a maceration is carried out for 2-3 days and after this the grapes are pressed. For the elaboration, only the yolk must is used and first pressed.
Fermentation in stainless steel tanks at a controlled temperature of 14ºC. Subsequent racking of thick lees to leave only the fine lees and aging for five months, making weekly batonages.
Nose: Nose with medium high intensity, with exuberant notes of grapefruit, ripe pineapple and lime.
Palate: Herbaceous memories and subtle menthol. In the mouth it is tasty, very round, fresh.
Finish: Tropical sparkles and hints of anise mark the wine's aftertaste.
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