The grapes are processed 30 minutes maximum after being harvested. After a light crushing and once the free-run juice has been obtained, the musts of each plot are fermented separately at a controlled temperatura of no more tan 15ºC.
Visual Phase: Clean and bright. Straw yellow with greenish touches.
Olfactory Phase: High intensity of white pulp fruit, such as pear, apple, nectarine and melon. White flower notes (white hawthorn).
Tasting Phase : Slight bubble tip, greedy and intense through mouth with a sweet running; balanced with a sourness touch. Fruity and citric retronasal.