After hand-picking, the grapes are subject to an initial pressing very soft. The grape must remains in contact with the skins for a few days to facilitate the departure of spontaneous fermentation by yeasts naturally present. Throughout the maceration and the fermentation stage, the temperature is monitored but not induced to facilitate the natural expression of yeasts. After the fermentation, the wine remains in stainless steel to sharpen on the lees for a year. The wine has a straw color with very high load, with a evident glaze that denotes the non-filtration. Minerality on the nose combined with scents of citrus and tropical fruit is dominant. When tasted, the high acidity exalts the mineral notes, making it pleasantly drinkable. The finesse and elegance complete the particularity and uniqueness of its aromatic expression. Excellent drinkability you add the shelf in time, during which there will be an improvement in all its forms buds.