Harvested at night. Skin-contact maceration is followed by low-temperature fermentation (15ºC). The wine then ages for a short period in Bordeaux (225 l) oak barrels before being bottled. The processes leading up to the bottling (fining, stabilisation and filtering) are carried out in the gentlest way possible in order to preserve all of the wine’s character.
A straw-yellow colour with a green tinge. White fruit, tropical fruit and mineral aromas. On the palate, the wine is fresh, balanced and very expressive. It is aromatic, pleasant, dense and creamy.