This wine is made with indigenous grapes. It has aromatic notes of ripe, tropical fruit and iodine, with a natural, fruity softness. It reflects the oldest flavors of the tradition of our territory.

Vineyard extension: about 1 ha
Exposure: South-West
Altitude: 200-300 above sea level
Soil: Sedimentary, with the presence of marine fossils, pebbles and calcareous agglomerations
Training system: Double Guyot
Planting density: 4500 plants per hectare
Yield per hectare: about 60 quintals
Harvest: Manual
Harvest period: September
Fermentation: With autochthonous yeasts, in steel for 20 days
Fermentation temperature: 15-20 °C
Agriculture: Biodynamic inspired. In our vineyards we do not use herbicides. We don't use pesticides. The fertilizations are carried out with biodynamic preparations, shredded pruning and green manure of grasses and legumes.
Age of vines: 30 years
Color: Straw-yellow
Scent: Complex, with hints of ripe fruit, tropical fruit and grape skins
Taste: Dry, fresh and persistent, it has natural softness and good structure, enveloping, with a slightly almond finish
Ageing: 12 months in stainless steel in contact with the lees
Pairing: We recommend pairing it with appetisers including fresh fish, delicately flavoured pasta, roasted or boiled fish, white meat
Serving temperature: 10-12 °C