The harvest starts at the end of August, at night with a harvester and preferably in the morning with manual harvest. Upon arrival at the winery, the grapes are immediately desengaçadas, separated from the must and pressed. The decanting process (separation of the must from the films) takes place for 24 hours, which preserves all the freshness of the fruit. Fermentation begins at a controlled temperature of 18ºC.

After a period of at least four months, during which the wine stabilizes through physical processes in stainless steel deposits, the wine is filtered and bottled.

Clear visual appearance, citrine color, with greenish nuance.

An aroma of tropical fruit and dried fruit.

Soft, balanced taste, indicating flavors of ripe tropical fruit with a lingering freshness at the end of the tasting.