Vine of uncertain origins, object of attention from the sheep, from which perhaps the name originates. The grapes are harvested by hand between the end of September and the beginning of October. The fermentation yeasts are indigenous selected from the flora of the territory and linked to its biodiversity. Fermentation is carried out at a controlled temperature. The maturation at the end of fermentation on the good lees makes it acquire complex and important tones.
Pale straw yellow in color with greenish reflections, it releases hints of elderberry, ripe fruit and pear. The taste has an acidulous and savory vein that balances the structure and softness.