Early manual harvest in 200 kg boxes with careful selection in the field and later also in the cellar. Cooling the grapes to 3-5 ºC for about 24 hours. Direct pressing with whole bunches to
limit skin contact. Only the first fraction of the must, the Mosto Flor (free-run juice), obtained with a gentle pressure, is used. Spontaneous fermentation with wild yeast in stainless steel tanks. Bâtonnage of fine lees for three months in order to achieve more creaminess in
the mouth and long life. Slight clarification and filtration before bottling.
A pale salmon pink colour with faint bluish glints. Elegant and complex aromas blend floral notes and fresh fruit with hints of Mediterranean herbs. A fresh and pleasant entry in the mouth with sweet sensations. A delightful velvety sensation and a balance between fruit, minerality and an acidity which is never overpowering. It has a long and lingering finish.
