The wine comes from a vineyard about 350 meters above sea level with a south/south- east exposure, with Guyot pruning on plants with an age of about 20 years. The vinification takes place in steel with thermocontrolled vats where it takes place the fermentation which lasts 30 days and 6 months agings, followed by bottling and filtration.
Annual production of about 2000 bottles.
The wine in the glass is straw yellow very luminous, it has hints of lavender on the nose, saline and chalky minerality, and white pulp fruit such as white peach and sweet tropical fruit. In the mouth it’s full and structured with a remarkable verticality that laps the palate and gives a long savory persistence of pleasant drinking.