The grapes were carefully selected at optimal ripeness from the small Hondarrabi Zuri vineyard and were loaded into small crates. They were then destemmed and crushed, followed by gentle pressing. A cold racking took place at 8 to 10°C, followed by the fermentation at controlled temperatures of between 16 and 18°C in stainless steel tanks. The wine was aged on the lees in tanks for four months and stirred, without aeration, once a week, adding complexity and texture to the resulting wine. Gently clarified, stabilised and filtered prior to bottling.

A bright and aromatic expression of apple, grapefruit and tropical fruits enhanced by subtle floral notes. The vibrant palate offers lovely integrated, mouthwatering acidity balancing the full-bodied quality of this variety through to a lively, mineral finish.