The harvest is done manually in small boxes of 15 kg, making a careful selection of the grapes in the field and adapting to the characteristics of the two vineyards. Once in the winery, the grapes are directly pressed and vatted for racking, taking advantage of the night cold.
The fermentation of the must from the old vines takes place in French oak barrels, while that from the young vines takes place in a stainless steel tank. Aging with the fine lees for 8 months in the same vessels with regular battonages to give the wine creaminess and elegance.
Clean and bright colour with pale straw tones. The nose is subtle, with aromas of grapefruit, stone fruit, anise and brioche. In the mouth it is fresh and unctuous at the same time. Long in the mouth with memories of jasmine and undergrowth, bringing great complexity. Very gastronomic.
