Vineyards located at 1.650 metres above sea level in Cafayate Valley, Salta. Parra or pergola system. Production: 10 tonnes/hectare. Age of vineyard: 65 years. Harvest last week of February by hand in bins of 20 kg. Fermentation with selected yeast. Pre-fermentative maceration in press with carbonic for 4hours. Alcoholic fermentation for 25 days at a controlled temperature between 13ºC and 15ºC.No malolactic fermentation. Yellow colour with bright greenish tonalities. Nose is fruity and fresh, intense and elegant with aromas of flowers like roses along with nice citric notes. The palate is fresh and fruity with good structure, balance and nice acidity.