Pale yellow color with Green hues. Aromas of white flowers, lime, apple and citrus and mineral notes. Complex, voluminous and unctuous in mouth highlighting its characteristic acidity. Ideal combination with all kinds of fish and seafood in its different presentations. Perfect as an aperitif for its correct acidity that gives it a lively freshness.

Obtention of the juice by pneumatic pressing. The must is cooled at 4 °C, lees are settled, and subsequent addition of selected yeasts. Controlled alcoholic fermentation between 14-16 °C for 20 days.