Aromatically intense with notes of mandarin blossom, freshly cut green pineapple, starfruit, and an inviting savory herb component.
Texturally exhilarating with a zippy core of tropical fruit and a cleansing high acid finish.
Altitude: 1800 msnm
Manual harvest during the last week of March
Manual selection of bunches before de-stemming and pressing. Fermentation with native yeasts.
Aging with its lees for 6 months.
Bright platinum color.