The grapes are carefully hand harvested and placed into plateaux where they are left to rest for 15-20 days. The grapes are destalked and left to macerate together with the grape skins in the pneumo press with enzymes for several hours. The must is separated and statically settled, helped by cold temperatures. After a few days, when the alcoholic fermentation, with temperature checking in stainless steel tanks has started, the must is placed in 500 liter tonneaux in the middle of the fermentation cycle, where it stays recurrent batonage and micro-oxygenation until June.
Aged 18 months in barrel and a further 1 year in the bottle.
Deep golden yellow color. Intense, nutty, and toasty aromas on the nose. The palate is concentrated, and powerful with lemony freshness and bready notes. A striking wine with flavors of acacia, lime blossoms and fresh apricots. Amazing acidity resulting from a long period of maturation.