Malagousia vines at 620–710 m. Hand-harvested. Skin contact, controlled alcoholic fermentation in stainless-steel tanks with cooling jackets, kept on the lees for two months with regular stirring. Vegan. TA 5.72 g/l, pH 3.42. Open and aromatic: fresh pears and a floral character and something that reminds me of crystallised green fruits. Ripe green fruits on the palate, too, rich and fresh at the same time. Benchmark Malagousia without the excesses that it sometimes takes on in other regions or other winemakers' hands (loss of acidity and overly perfumed). Pure, crisp and fragrant with an attractive roundness on the persistent finish.