Alcoholic fermentation in stainless steel tanks at a temperature of 18ºC (64.4ºF) for 5 weeks. Malolactic fermentation made 50% in stainless steel tanks and 50% on second use french oak barrels, rested in tanks and oak barrels for 5 months and bottled together.

A very special limited edition wine of our winery. Bottled the Viognier of our Cascabel vineyard in Santo Tomás Valley with its own label, the first time being 2019. Light yellow straw with green hues, it presents aromas such as quince, pineapple, peach, citrics, floral and subtle notes of ageing in barrels. A full body, complex, structured and elegant white wine.

Seafood in elaborated and complex dishes, white flesh fish, pasta with creamy white sauces, risotto, chicken, fresh to aged cheeses.