The grapes are hand harvested at 22-23° brix, protecting their full characteristics and avoiding oxidation of aromas. Harvest usually takes place in the middle of March with a vineyard yield of 12 to 15 tons per hectare.
When grapes reach the cellar they go direct to the press with the complete cluster. The juice must is deposited in stainless steel tanks and it is left there for decanting at low temperatures (11°C) for 24 to 48 hours. Clean must is separated and is inoculated with selected yeast. The fermentation is carried out for 15 days in stainless steel tanks at controlled temperatures below 16°C in order to develop and preserve the aromas and fresh character of the variety plus their fruit intensity. Prior to bottling, the wine is clarified with bentonite, cold stabilized and filtered with sterile plaques.
Colour: pale yellow.
Aroma: fresh fruit, specifically bananas, clean aromas, good intensity.
Palate: fruity on the palate, very ripe, good acidity, lending it a fresh pleasant finish.