About this wine
Vinification
The grapes are harvested by hand in September and chilled overnight in a refrigerated unit. After destemming, they undergo low-temperature skin maceration, followed by gentle pressing. Fermentation begins in stainless-steel tanks and continues in new 500 L French oak barrels.
Ageing
The wine rests on its lees for 12 months, followed by six months in bottle before release.
Tasting profile
The nose is bright, fruity and floral. The palate is rich and generous, with warmth and a velvety texture.
