Fresh grapes at their ideal point of maturation, picked by hand into 20 kg boxes, are transported to the cellar where they were subjected to a careful manual selection, destemming and gentle crushing. They are pressed in a pneumatic press and the resulting must, in a stainless steel vat, is decanted at 8ºC for 48 hours. The alcoholic fermentation took place at a controlled temperature of 12ºC for 30 days and at the end it was aged for 8 months with the fine lees stirring.
Enjoy freshly flavored dishes such as salads, seafood and charcoal fish. Serve at a temperature of 8-10ºC.