The single-varietal Albarín grapes undergo a cold maceration of approximately 6–8 hours at low temperatures before fermentation. The wine is then aged on its fine lees for five months in stainless steel tanks. This process fosters the development of a unique aromatic complexity. The nose reveals delicate aromas of stone fruit and citrus, underscored by a subtle hint of brioche. On the palate, the wine is soft and full-bodied, with well-integrated, balanced acidity lending it freshness, vibrancy, and a pleasing tension.