Was subjected to a process of fermentation and maceration of the musts, only using natural yeasts at a temperature of 20 ° C in stainless steel vats. Interruption of the fermentation was induced with the addition of brandy.
Color with golden hues with orange nuances. Aroma of very mature tropical fruit, passion fruit, pineapple and banana. Vanilla laced with notes of green pepper and caramelized fruits. In the mouth it is lush, with excellent acidity and a long finish.