The grapes used to make this wine come from "Las Violetas," a vineyard located in southern Uruguay. Once destemmed, the grapes are placed in stainless steel tanks, where they undergo skin maceration, remaining in contact with the skins until the following day. The must is then pressed and cooled to around 11°C for slow settling before fermentation begins.

 The fermentation process lasted 11 days and was carried out at a controlled temperature between 16 and 18°C. Subsequently, bâtonnage techniques with CO2 were performed, allowing contact with the lees (the fine sediment of the wine) for three months, generating greater complexity in aromas and flavors.

 It is a bright, intense yellow white wine. The nose offers aromas of apricot and peach. On the palate, it is fresh and vibrant, with notable acidity, an interesting mid-palate, and a persistent finish.

 Thanks to its versatility, it can accompany a variety of dishes, such as creamy cheeses, fish, seafood, dishes with herbs and desserts containing fruit, such as pears, apples, spices and citrus creams.

 Sensory profile of the wine
 • Color intensity: ●●●●○
 • Body: ●●●○○
 • Aromas: red fruits (it seems like raspberry and plum, judging by the icons)
 • Acidity: ●●●○○
 • Sweetness: ●●○○○
 • Persistence: ●●●●○
 • Alcohol: 12.5°