The grapes were handpicked and carefully packed in 25 kg boxes, then immediately transported to the winery. There, they remained in a cold room at controlled temperature for 24 hours. Subsequently, a careful selection of grapes was made, followed by pneumatic pressing and natural decanting. Alcoholic fermentation was initiated in stainless steel tanks. After the beginning of fermentation, the must was then transferred to an Austrian oak Foudre with a capacity of 20 hectoliters. Upon completion of alcoholic fermentation, the wine rested on the fine lees in the same Foudre for a period of 12 months, allowing for a harmonious and delicate evolution.

In the aroma, citrus notes such as grapefruit, and a very fine note of wood. This wine maintains the citrus profile with unctuousness, body, and vigor.