About this wine
Vineyard and terroir
The fruit is selected on the vine, with no more than three bunches harvested from each plant, totalling 1.6–1.8 kg.
Vinification
The varieties are vinified separately. Pre-fermentation skin maceration is followed by fermentation in oak barrels for approximately 6–8 days at 22–24 °C.
Ageing
The wine matures for eight months in French oak barrels, with bâtonnage twice weekly. It then rests in the cellar for a further six months after bottling.
Tasting profile
Balanced and harmonious, with pronounced aromatic intensity, fullness of flavour and good concentration on the palate.
