Varieties: Hondarrabi Zuri.
Vineyard: Vineyards located on land that is difficult to cultivate due to its unevenness. This is compensated by very good aeration and sunlight for the plant.
Harvest: Manual harvesting between October 5 and 14.
Production: Destemming and pressing. Decanting of the must. Controlled fermentation at 13ºC. It then rests between 10 and 12ºC and is filtered and bottled.
Grade: 12.5% ​​Vol.
TECHNICAL INFORMATION
Visual: Pale yellow, with greenish reflections, clean and bright.
Nose: Aromas of white and exotic fruit (pineapple, custard apple), floral notes and fresh herbs.
Taste: It has a very well-integrated acidity, it is fresh and cheerful on the palate.