100% Verdejo, of which, more than 80% comes from centenary vineyards consisting of bush vines that are harvested by hand. The remaining 20% of the vines are young (between 20 and 40 years old), trellised, and harvested by machine at night.
Cold grape maceration for 10 hours, before pressing. Racking of the must and fermentation occurs in temperature controlled, stainless-steel tanks, while the lees are stirred in order to keep them in suspension.
Clean and brilliant colour, pale yellow shade with greenish hues. Tropical and citrus fruit aroma pair with a floral background. Well structured in the mouth, alluring. Lomg finish of fruit and balsamic notes.