Fermentation: takes place at a controlled temperature never exceeding 18°C, for about 20 days.
Ageing: in stainless steel, on the less until the end of April, then it’s racked and rests until bottling. Bottle: bottled in September. The wine is released after 6 months in the bottle.
Color: deep straw-yellow colour.
Nose: intense aromatic bouquet turning into sage, fruit and vanilla notes.
In the Mouth: complex, minerals, full-bodied, dynamic and with an acidic aftertaste which enhances its aromatic quality.