An excellent example of the potential that the variety has on the granitic soils in the Garzón hills, about 18 kilometers from the sea, this sauvignon was fermented in stainless steel and concrete tanks, and then aged in those same containers for six months, always on its lees. This is an aromatic white with herbal and fruity tones that invite you to drink more. The body is light to medium and marked by acidity that's felt, but at the same time, ripe flavors of white fruits that give weight. This isn't the typical light sauvignon for an aperitif, but one for grilled fish.