Branco

Fermentation was done with bâtonnage in French oak barrels, at a controlled temperature of 14 ºC, followed by a 4-month aging in the same barrels. This was followed by a stainless steel aging on the fine lees.

A wine with a citrine color, with aromas of peach and some pineapple combined with orange and tangerine, a touch of mint. On the palate it is intense, rich, and reveals the vibrant freshness characteristic of high-altitude wines, with a very flavorful and long, fragrant, and elegant finish.