The vinification takes place in large stainless-steel vats (autoclaving) Alcoholic fermentation: 10-12 days at 18°. Aging is 12 days at -9°, one month on the lees, and one month at 0° before release. Fresh and intense bouquet with notes of white flowers, pears, citrus, and melon. On the palate flavors of golden apple and peach, a soft mouthfeel, and a clean refreshing finish.