Traditional winemaking methods were used, incuding cold pre-fermentative maceration. The resulting wine rested in oak barrels for 14 months.
Colour: Golden yellow with very bright hues.
Aroma: Due to its rest in oak barrels notes of honey and white pepper immediately appears in the nose.
Mouth: Extremely armonic with sweet and acid notes.
Optimum serving temperature: 12º-15ºC.
The grapes were hand-picked and put in 20-kg boxes on February 21st.
Total acidity: 5.40 g/l
Sugar: 2.0 g/l