Variety: 62% Viura, 38% Chardonnay.

Average age of the vineyard: 39 years.

Elaboration: Manual harvest and gentle natural pressing for
extract only the flower must. Ferments in
small stainless tank at temperature
controlled at 16º for 3 weeks.

Aging: Once fermented, the wine remains in
in tank for 5 months working on its fine lees.

Bottling date: March 2025.

Alcoholic grade: 13º.

Production: 13.250 bottles.

Recommendation: Consume at temperature of 9-11º