Manual harvest in small boxes of 18 kg, with a very careful selection in the field. Cooling of the grapes at 3-5ºC for about 24 hours. Direct pressing with whole bunches to limit the extraction of polyphenols and oxidation of the must. Fermentation in concrete tanks at a controlled temperature with subsequent bâttonages of the fine lees for 3 months to achieve more creaminess on the palate. Aged for 12 months in 1 Austrian oak foudre of 2500L. Limited production: 2800 bottles.
Light golden colour, clean and bright. Pungent aromas of wax, apricot, peach, spices and lemon peel. In the mouth it has a fresh entry, with a lot of concentration and minerality. Dense and creamy mid palate, with a persistent finish. Very elegant.
