Notes of grapefruit, boxwood and guava mix with floral and even some pyrazine notes. On palate there is a remarkable and refreshing acidity, typical of a cool climate sector like Las Dichas

Machine harvested, destemmed and a short maceration in the pneumatic press. Afterwards only the free-run juice (approx 60% of the yield) was drained. The must was cleaned by static decanting before racking to the fermentation tanks, where they were inoculated with selected yeasts and fermented at temperatures between 14º and 18ºC. After fermentation the young wine was left for a few weeks on its lees without stirring before blending.