Intense nose with hints of white flowers, apricot, and peach. In the mouth it is savoury, and mineral, with a characteristic note of honey.

Manual harvest around the beginning of September. Grape is desteemed and softly pressed. Fermentation in steel tanks at controlled temperature (12-15°C). Malolactic fermentation is not done. Maturation for 10 months in concrete tanks on its lees. Batonnage. Bottle aging around 3 months.