Skin maceration for 24 hours, prefermentary operations under an inert gas environment (CO₂), following by low-temperature vinification (14-15°C) in stainless steel tanks in order to preserve the full aroma of the grape. Maturing on fine lees for 3 months to develop its fatness and roundness.
The nose is a an awesome mix of exotic fruits and floral aromas. On the palate the wine is elegant, delicate yet tonic at the same time.