The grapes were harvested and chosen by hand, in order to select the best clusters. They were gently pressed after carbonic maceration. Part of the must was fermented in new French oak barrels and the rest fermented in temperature-controlled stainless steel vats. In the barrels, the battonage technique was used on fine lees for about 1 month. Aged for 6 months in bottle.
Wine with a preponderant acidity and minerality contrasting with its structure and complexity, culminating in a prolonged and persistent aftertaste. The aromas of fresh fruit such as pear and white plum stand out, it is also possible to identify more floral aromas such as jasmine and the vanilla notes characteristic of French wood.
NOTE: The image of the article is merely illustrative. It may not match the year or capacity of the wine.
- Alcohol Content
- 75 CL