The grapes are selected by acidity and sugar level, the whole grapes are pressed in a pneumatic press at low pressure and fermented at a temperature of 18°C. The wine is then blended in the different tanks, clarified and stabilised by cold to avoid precipitation in the bottles. Subsequently, the different tanks are blended, clarified and cold stabilised in order to avoid precipitation in the bottles. Once stabilised, and once all the analytical and tasting controls have been carried out by the Regulatory Council, the wine is bottled in an inert atmosphere and sterilised. The whole process is carried out in stainless steel tanks with a capacity of 6,000 litres. The wine is only stabilised and bottled as the market demands it.
It has a straw-greenish yellow colour, with lemon tones, bright, light and very fine bubbles.
Of medium-high intensity, it stands out for its diversity of nuances, predominantly a combination of aromatic herbs such as thyme and oregano, with fruits such as reineta apples, quince jelly and a final cithy and balsamic tone.
Fresh entry, good structure, long, with balanced acidity, clean-floral retronasal, very persistent and enveloping as a whole.