Separate fermentation of the three varieties in stainless steel vats, at controlled temperature between 14 and 16ºC. These wines were matured on its lees during 2 months with periodic racking. The blend of these three components was carried out with the criteria of distinguishing the virtues of each variety.
Pale yellow with green hues. Intense in nose with aromas of wild flowers, white fruits and exotic. Light and smooth in mouth, with a fresh finish.
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