Made with a base of White Grenache and Macabeo grapes, harvested at the end of August. Skin maceration for 6 hours, fermentation at low temperature (25% in new French and American oak barrels) and aging of the wine for 6 months on its own lees. The wine has not been filtered or stabilized, so some small sediment may appear over time, which will not affect the organoleptic quality of the wine in any case. 1,333 bottles have been bottled.