Produced in the ancestral method. Whole clusters are softly pressed, followed by spontaneous fermentation in stainless steel tanks until alcoholic fermentation reaches 15 grams/L residual sugar. Wines are racked and bottled with yeasts to finish fermentation in bottle.

Grapefruit yellow with a beautiful opalescence, with a persistent froth that frames the point of contact between the wine and the shoulders of the glass. The nose is characterized by yeast and bread making and then opens up with pink grapefruit citrus, mandarin, flavors of pear, jasmine, sage and minerality. Bubbles are very delicate on the palate with pleasant citrus freshness, bright flavor and persistence and finishes fresh.