The grapes were handpicked in 25kg boxes and immediately transported to the winery, where they were stored in a cold room for 24 hours. This was followed by grape selection, pneumatic pressing, and decantation. The alcoholic fermentation began in stainless steel tanks with selected yeast. 70% of the must was transferred to 500L barrels, and the wine was kept in contact with the lees with periodic bâtonnage.
Expressive citrus notes, with a focus on grapefruit, and a very subtle oak note. In the mouth, it maintains the citrus profile with unctuosity, body, and vigor.