In its preparation, respect for its grapes and an extraction of its light color and flavor components has been sought. To do this, after destemming and without crushing, the grapes are macerated at a cool temperature of about 18-20ºC, with a short maceration and gentle pumping over. After fermentation, the wine is kept at rest for three months with its lees to undergo malolactic fermentation.
We find a wine with a medium layer and a bright garnet color with purple hues that refer to its youth. It is accompanied by a wide range of red fruit aromas. It is intense and direct. In the mouth we find a balanced, expressive wine, leaving a fresh and velvety sensation along with a medium aftertaste that enhances the aromas previously perceived.