Tasting notes: Pale golden color with greenish reflections. Aroma of grass and green pepper with hints of peaches and green apples. Pleasantly strong mineral taste and presenting an excellent balance between acidity and body of wine.

Food pairing: Meat, poultry, fish, seafood.

Vinification: Two-level hand sorting. Cold maceration at 8C for 50% of Sauvignon Blanc and 25% of Chardonnay. Fermentation at low temperature, 50% of Chardonnay and 25% of Viognier is fermented in oak barrels. Followed by battonage for 8 months (wine resting on the fine lees - dead yeasts - with regular stirring in anaerobic environments). Malolactic fermentation is not applied. Aging in oak barrels for 6 months.