An opulent bouquet of citrus fruit, pear and quince with grilled hazelnut overtones culminates in a fine, mineral palate with a refreshingly long finish.
Each variety was vinified separately. The grapes were pneumatically pressed and the juice underwent static settling. 100% of the must underwent fermentation with natural yeast in barrels, under temperature controlled conditions to preserve the freshness and integrity of the aromas. Maturation in barrels lasted for seven to eight months, with regular b̢tonnage for two months, which imparted texture and complexity. The wine was matured until the spring equinox. A light fining took place prior to bottling.
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