Description

Winemaking Process: Grape light pressing. Spontaneous fermentation with autochthones yeasts in old used barrels. Ageing “sur lees” during 6 months in order to reach full complexity.
Tasting Notes: Pale color with a greenish citrine hue. Aromatic impact guided by the delicacy of mineral nuances reminiscent of
wet stone and talk, surrounded by notes of discreet white fruits. In the mouth it reveals very fine acidity and a timid finish, where the minerality resembles notes of chalk. Great gastronomic potential.