Light lemon-yellow in color. Hand-harvested. Very cool climate. Low yield. Fermented in stainless steel. Partially aged on the lees. The aroma is dominated by grapefruit, lime, and lemon, complemented by gooseberry and green bell pepper, along with minerality, saltiness, and herbal notes. The palate is medium-bodied, with very high acidity; it is intense, structured, and complex. The finish is very long, mineral, and salty. Pairs well with seafood and refined dishes. We recommend serving it with oysters, ceviche, white fish, seafood, and goat cheese.