To extract all its potential, in the making of this wine a manual harvest is carried out, with the collected grapes refrigerated for 48 hours, selecting only the first fraction of the very low pressure pressing. Once the alcoholic fermentation is finished, the wine undergoes aging on lees for 6-7 months. Visual Phase: Greenish yellow color, clean and bright. Olfactory Phase: High aromatic intensity, with citrus notes of grapefruit, pear, and apricot. Evident notes of aging on lees. Lactic and bakery notes. Balsamic and spicy. Gustatory Phase: Wide entry in the mouth, silky and voluminous. Integrated acidity, with a fresh finish. Good aging potential.