The grapes are harvested early in the morning on August 6th, making it one of the first varieties to be picked in the area.
The grapes are collected in boxes of around 15 kg. Once they arrive at the press, they undergo manual selection, followed by a cold prefermentative maceration of the best grapes.
Fermentation takes place in stainless steel tanks at a controlled temperature between 12-15ºC.
The wine has a pale straw-yellow color with greenish reflections. It presents the characteristic aromas of Sauvignon Blanc from warmer regions, with notes of white flowers, tropical fruits, lime, and herbs. On the palate, it is fresh, with citrus and tropical aftertastes.