Varieties: 80% callet, 20% manto negro.
Vinification: Manual harvest in 15 kg boxes. Maceration in a cold chamber for 4 days at 5 degrees.
Direct pressing at very low pressure. The flower must fermented for two weeks at 12 degrees with native yeasts.
Aging on lees for 5 months.
Unfiltered wine, precipitates may appear.

Tasting
Rosé blush color.
On the nose, floral and undergrowth notes are appreciated. Background of red fruits, wild strawberry.
On the palate it is long and wide, with mineral notes. Good expression of the calcareous terroir.
Good acid tension that cleanses the mouth and invites you to continue drinking.