The whole bunches are sent to the pneumatic press and the must is left to ferment with its indigenous yeasts at a low temperature (12-14 ° C) in stainless steel tanks with the skins for about 30 days. The refinement takes place in steel tanks on the fine lees, followed by the bottle. At tasting it has a coppery color.
Intense floral bouquet, fruity with yellow pulp, ethereal hints. Fresh, intense and savory taste. Excellent to accompany seafood, cod, first courses with light sauces, white meats.,The whole bunches are sent to the pneumatic press and the must is left to ferment with its