Pruning : vines are trained in the espaldero style with generous pruning of 6 to 8 buds per shoot.

Vinification : the majority in stainless steel tanks with controlled temperature and malolactic fermentation to obtain complexity and microbiological stability; 30% in oak barrels (50% French oak and 50% American).

Ageing : Battonage (or stirring of the lees) of 30% of the wine in barrels for 6 months. Another 30% has been vinified and aged for 6 months in barrels made from French oak (50%) and American oak (50%).

Tasting Notes : With a bright yellow color and greenish tones, this is a fresh and lively wine, with an aroma of tropical fruits and a delicate note of toasted bread. We suggest serving it between 9ºC (48ºF) and 10ºC (50ºF).