Manual harvest in 14 kilo boxes. The grapes are put into a pneumatic press, with stems. Spontaneous ferment using indigenous yeasts in concrete egg, where the resulting wine spends a year on the lees. 18 months refinement in the bottle

Bright straw yellow. Subtle nose with citrus notes of lemon and grapefruit. The palate is fresh with great acidity, saline touches, and a long finish. 

Fish and shellfish.