Pale yellow color with greenish and golden hues. The complexity of this wine combines fruity (apricot, apple and citrus), floral (white flowers, soft jasmine) and herbaceous (fresh herb, fennel) aromas. Unctuous and voluminous in mouth, with a velvety yet fresh sensation and a wide range of flavors. Ideal combination with all kinds of fish and seafood in its different presentations.

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