Cut from the preparation of three different plots with different degrees of maturity of the vine in Canelón Chico. Manual harvest, selected groups, entrance to the winery in the early hours of the day, to reach very low temperatures. After depalillate, skin maceration from 12 hours to 10 ° C, before pressing, to obtain a greater extraction of aromas. Direct pressing, storage and subsequent planting of selected yeasts, fermentation for 21 days to 11 ° C. Bottled in the first week of May, to achieve excellent conservation. Alc: 13% pale metallic yellow color. An intense aroma of tropical fruits, such as grapefruit, melon and citrus. In the mouth we can find delicate flavors of peach and orange with a persistent finish. Balanced acidity Ideal to accompany seafood, green salads and snacks. Drink fresh at 12 ° C.