After careful selection of grapes, pressing was carried out. Part, about 70%, fermented in 300-litre French oak barrels and the rest fermented in stainless steel barrels with controlled temperature at 16ºC. followed by an eight-month phase on fine lees with the aim of increasing the wine's structure and texture. Aromas of orange blossom, pear and soft notes of spices. It is well-structured, with well-balanced freshness, mouth-filling volume and a very persistent finish. This is the perfect complement to elegant dishes based on fresh or au gratin vegetables, starters like oysters or asparagus in butter sauce or even dishes with oily fish like salmon.