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Each variety is fermented separately. Tempranillo Blanco and Malvasía are fermented to completion. The fermentation of the Sauvignon Blanc is stopped to extract the reducing sugars. The wine is then blended to obtain a balanced wine in terms of alcohol, sugar, and acidity.

Straw-yellow in color. Aromas of stone fruit, lychee, and tropical notes. On the palate, it presents great volume (contributed by the sugars of the Sauvignon Blanc), a sweet entry, a fresh and light passage (balancing the sugar with the acidity of the Tempranillo Blanco), thus achieving a great balance and a semi-sweet wine that is not cloying.

Atlantic with Mediterranean influence

pH: 3.16

SO2 (mg/l): 98