This wine has a fresh and expressive nose in which citrus and tropical fruit aromas, such as lime, grapefruit, pineap- ple, and pear, intermingle with gentle mineral and herbal notes. Fresh, with vibrant acidity, this wine retains the freshness characteristic of Sauvignon Blanc. Citrus fruits are again apparent in the mouth, followed by a mineral finish, which contributes to complexity.

The must was protected from contact with the air throughout the process, which began with a cold maceration for 12-14 hours to increase the contact between the juice and the skins of the grapes. Next came a slow fermentation at a constant temperature of between 12°C and 15°C, which enabled the fruit and mineral aromas typical of the variety to be drawn out. After fermentation, the wine was aged over its lees for four months, and battonage was used to gently move it so as to increase the volume and complexity in the mouth. This wine did not undergo oak-aging, so as to intensify the fruity characteris- tics typical of this variety.