Best served at around 10 – 12°C.
Each grape variety is vinified separately. The grapes are picked at dawn to avoid high daytime temperatures. The grapes are pressed to collect the first must. Once in tanks, it is clarified by flotation. Once clean, it is racked and put in stainless steel fermenters at a temperature maintained at 11-12 °C. The winess remain in the the tank, contact with their lees for 3 months, to preserve varietal aromas and acquire greater harmony and a buttery texture.
Pale-yellow with green hues; clean and bright. Intense nose driven by the Tempranillo Blanco. Predominating white fruit, green apples and stone fruit, with floral hints and citrus notes. Spectacular mouth, with good initial volume and an acidity that makes it enticing all along.