Cold maceration with the skins between 18 and 24 hours. Subsequent extraction for its fermentation at around 18ºC, allowing the indigenous yeasts to respect the aromatic nature of the variety. After alcoholic fermentation, a long maceration takes place on fine lees.
Fresh, aromatic wine, with a little carbonic from the maceration itself, which gives us aroma, soft freshness, velvety flavor and produces endless ethereal sensations that relax the spirit and soul.