Light straw colored wine and clear appearance. Good aromatic intensity where notes of lemon and tropical fruits stand out, together with the fine and pleasant toast of the barrels. In the mouth the first sensation is one of freshness, but the great structure and complexity of the wine is soon recognized. In the end it is long and very drawn out. Vinification: Crushing the grapes with partial destemming, followed by decanting the must by gravity. Fermentation with selected yeasts took place partly (50%) in French oak barrels at a temperature of 18º-24ºC and the remaining 50% in stainless steel vats at a controlled temperature of 16º-18ºC. In the wine from the barrels and after fermentation, the yeast lees were lifted for 7 months, in order to give the wine resistance to oxidation and give it complexity.