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.
A clear and bright soft golden colour. Sharp and direct aromas of wax, apricots, peaches, spices and lemon peel. Fresh and concentrated on entering the mouth, packed with minerality. A dense and creamy mouthfeel with a lingering finish. All in all, a wonderfully elegant wine.