A manual harvest is carried out into small crates, and the grapes selected with the utmost care. The must undergoes maceration using the Ganimede method for 8-10 hours, which allows for the optimal extraction of aromas and preservation of the saline character of the grapes, avoiding the use of sulfur derivatives. Fermentation takes place using indigenous yeasts so as to conserve the aromas that are so characteristic of the region, followed by meticulous work with the lees, giving the wine volume and balance, and enhancing its longevity.
APPEARANCE: Bright, pale lemon in colour, with inviting flickers of lime.
NOSE: Fresh and intense, with notes of wild flowers, eucalyptus, mint and tropical fruit.
MOUTH: Refreshing, vibrant, fluid and ‘electric’. Harmonious and full volume, accompanied by smoothness and character.
| Alcohol: | 12,5% |
| Volume: | 75cl |
