Manual harvest in small boxes of 18 kg with a very careful selection in the field. Cooling of the grapes at about 3-5 ºC for about 24 hours. Direct pressing with whole grapes to limit the extraction of polyphenols and oxidation of the must. Spontaneous fermentation with wild yeast in concrete tanks with subsequent bâttonages of the fine lees for 3 months to achieve greater creaminess on the palate. Aged for 10 months in a 2500L Austrian oak foudre, in a 600L Austrian oak barrel and in a 600L amphora.
Limited production of 4,900 bottles.
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.
