WINEMAKING The grapes are handpicked with the utmost care. The wine is macerated on the skins and the must was then shocked in preparation for alcoholic fermentation in oak barrels of different sizes - 110, 225 and 600 litres. The wine is then aged on fine lees in stainless steel vats for around 3 months.
TASTING NOTE Nose: An intense, fresh nose with notes of cut hay and fruits. Palate: The wine is rounded, soft and viscous. Again there are flavors of white-fleshed fruits, fennel with dried fruit notes which come from the ageing on its lees.