Grapes were picked by hand and take to the winery where they were destemmed, crushed and pressed. The must was lightly clarified and fermented in stainless steel tanks at 12 -14 degree C. Fermentation took between 15 to 20 days and the resulting wine was then separated in different lots that stayed in touch with their lees during three months to intensify its distinctive fruit character and develop a nice texture. Once the final blend was finished, it was stabilized and softly filtered prior to bottling.Intense, whistle-clean nose that marries the classic pear and apple-like fragrances with elegant hints of florality and citrus. The palate, dry on entry, reveals substantial structure and lingering, refreshing savouriness that make this a versatile wine of outstanding personality.