The fruit was harvested during the last days of March. The must was slowly fermented in small stainless-steel tanks at 14-15°C (57-59 °F) for 20 days. Several strains of yeast were used to obtain varied and complex aromas during fermentation. Once the wine was dry, it matured in stainless steel tanks for three months, then clarified, stabilized at low temperatures and bottled.

In the glass this wine shows a golden color with flecks of green. In nose it displays tropical fruit aromas such as pineapple and passion fruit as well as green apple and elderflower. This wine is excellent served alone as an aperitif or matches well with salmon ceviche, Caesar salad and pasta with pesto sauce.