Vinification is made in more steps, with two separate harvests. The first mass is vinified from the youngest vineyard and aged in a slightly drained cask with a presence of flor. The second vinification from the 50-year-old vines, with maceration on the skins with whole stems. Then separate aging for one year, assembly of both masses and one year of bottle aging. On the nose it marries fresh notes of pink grapefruit, with a rich dried apricot and softer notes of fig leaf, walnut, hay, wet pebbles. The mouthfeel is warm, dry, cleansing with an integrated freshness that tingles on the mouth. On the palate the wine is nutty and sapid. The finish is medium long and pleasant.