It is produced from two kind of grapes: one part coming from young vine that give the wine more fresh and fruity flavours, and the other part comes from vines over 45 years to extract complete and full-bodied wine. Fermentation takes place in stainless steel tanks at 10-12°C for three weeks. After fermentation, the wine is kept on its lees for 2-3 months applying the technique called batonaj.

Pale green in colour, with strong aromas of elderflower and citrus.Good floral flavours with a clean acidity and a good crisp aftertaste.