After being harvested, the grapes were destemmed and gently pressed. The grape must was then cooled down to a temperature of 10° C in order to encourage natural clarification.

It was subsequently racked in the appropriate tanks where alcoholic fermentation took place at a temperature not above 18° C.

The wine was then kept at a temperature of 10° C until the moment of bottling. To the eye the wine introduces itself with a straw-yellow color with tinges of lime green.

It has full and fruity aromas which are reminiscent of pineapple and bananas, and exudes floral notes. On the palate the wine is full-bodied, luscious, and soft.