Created in vines planted in clay-limestone soils, with the Baga variety. Vinified from open spout with very light pressing in vacuum press, in order to obtain a yield in must that does not exceed 60%. A fermentation in stainless steel vats follows. As the second fermentation takes place in the serving bottle, the wine stagnates between 3 to 6 months on the sludge before carrying out the necessary operations to finish it. Ideal wine to accompany several menus, among which stands out the roast suckling pig, even if accompanied by orange, since the lack of tannins does not collide with the citrus flavor of the orange. It also harmonizes with fish, seafood and meats roasted in the oven, because it has a high acidity that balances with the flavors of these delicacies. It should be served at about 8 ° C in order not to destroy the aromas of the grape variety.