About this wine
Vinification
The grapes are harvested by hand from mid to late September. The must undergoes temperature-controlled fermentation in large acacia barrels.
Ageing
The wine rests on its fine lees in the same acacia barrels for 10 months, followed by a further six months in bottle in the winery’s cellars before release.
Tasting profile
Elegant and fresh, with a full texture and lively acidity.
