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VINIFICATION
• Hand harvested in crates • Soft destemming and pressing • 12 hours of maceration on the skins at low temperature • Racking and fermentation (with indigenous yeasts) in stainless steel tanks • Subsequently, 20% of the wine ages in 1500 litre oak barrels and Bâtonnage every 10 days • 80% of the mass ages in steel with Bâtonnage every 20 days • After 8 months the two parts are joined and the wine is bottled
VIEW
Intense yellow.
SMELL
Ample, spicy with hints of citrus, almond, exotic fruit and hints of white-fleshed peach and white pepper.
TASTE
A powerful, structured wine with good acidity and a harmonious fruity and spicy complexity; the typical aftertaste of almond and exotic fruit is very persistent.
