Collect € 7,35 -20%

The grapes are harvested from the end of August, according to the evolution of ripening in each vineyard and always in the morning, to preserve their freshness as much as possible. In the winery, after desengace and crushing of the grape, the must is exhausted and pressed, ensuring the qualitative and varietal characteristics of the must. The crack must (should it live without pressing) purifies for 18 to 24 hours and ferments at a constant temperature of 18ºC for 14 days. After a period in which the wine stabilizes through physical processes, it is bottled after winter.

Clear appearance, well-defined citrine color. Good aromatic intensity combines tropical and citrus fruits. Soft, fresh taste with predominant lime flavor, with a persistent end of citrus fruits.