After the grapes are harvested and carefully selected, the must is fermented in French oak barrels , where the wine remains for several months in contact with its lees , with periodic batonnage. This process provides greater aromatic complexity and a broader texture on the palate, while maintaining the freshness of the variety.

The nose presents aromas of white and stone fruit, citrus notes and herbaceous nuances , accompanied by hints of vanilla, toast and nuts from barrel aging. The palate is ample and balanced, with good acidity, creamy texture and a long, elegant finish. A gastronomic white ideal to accompany fish, seafood, rice or white meats.