Vineyards planted at 250 meters above sea level in soils of aeolian origin, red sand, with great depth and water retention capacity During pressing great care is taken to avoid oxidation. Fermented at 13º C with a selected native yeast strain and kept under anaerobic conditions for 6 months on the lees in a stainless steel tank (“sur lie”) with a weekly mixing process. Bottled with minimal handling to preserve all its freshness in June 2021. On the nose there is an aromatic complexity with notes of grapefruit, green apple and white peach. Dry and alive in the mouth.