Three distinct types of harvest: Green manual daytime, mechanized and night time harvest.
Occurs in stainless steel tanks with the natural yeast (spontaneous, belonging to the grape), under controlled temperatures at 18-22ºC. The tanks are of different capacities allowing separation of the different bunches, conforming to the differences in structure and composition of the soil. The wine stays on its lees for a controlled time.
Clarification is effected with bentonite, stabilization by chilling to low temperatures, and filtration is with natural cellulose.
A clean, bright pale hay yellow colour with green highlights.
Aromas of fresh herbs, fennel, anis and aromatic plants like lavender and thyme. Hints of citrus (green orange peel), lemon pie, grapefruit and chamomile flowers.
Harmonious on the palate, with a rich mouth filling texture. The long lingering flavours of grapefruit, lemon peel and mandarin are enhanced by a well balanced acidity.