With a citrus-straw color, this wine has aromas of tropical fruits and citrus. In the mouth it is dry, fruity and smooth.

Ideal to serve with starters and fruit.

The vinification process is based on a light maceration with extraction of color and aromas from the skins, complemented by the pressing of the grapes before fermentation. This takes place slowly, in an open spout process in stainless steel vats, under low and controlled temperatures (between 16-18ºC), which guarantees the consistency of a fresh and aromatic style. Fermentation is interrupted by the addition of brandy (benefit), resulting in a fortified wine. Obtained by blending wines of varying degrees of maturation and provenance, conducted through aging in stainless steel and wood for a minimum of 3 years, thus guaranteeing a rich and balanced final wine.