After 12 hours maceration, the must ferments for 15-20 days in small wooden vats at 16-18ºC. We leave it on the fine lees for 3 months and work with them to enhance the wine’s sensory properties, especially on the palate. After this it undergoes cold stabilization before filtering and bottling. This wine is a lovely pale pink color, looking very elegant in the glass. On the nose it is full of fruity nuances, very intense and complex, with reminders of stone fruit such as apricots and lactic, pastry-shop notes. On the palate it proves a balanced wine with good length, perfectly combining its acidity and freshness.