After destemming, 48 h long cryomaceration on skins. Pressing and fermentation occur at controlled temperature. About 20 percent of the must is fermented in barrels and is later aged for a few months in wood. The remaining part is left in steel.

Straw like yellow colour. On the nose hints of peach with an aroma of the Mediterranean maquis, notes of licorice and brackish. Well-structured wine with good acidity, sapid and persistent. Excellently balanced.