Winemaking
Manual harvest. Maceration with skins and fermentation in stainless steel tanks. Separation of the skins and three months of aging in concrete tanks. No clarification, no filtration, no added sulfites.

Tasting notes
Warm nose, notes of quince, and wild aromatic plants such as lemon verbena and mint. Fresh on the palate and at the same time rich in umami with a slightly bitter finish that keeps the mouth in tension.