The grapes, selected in the vineyard and harvested by hand in small crates, are gently placed in the press. Fermentation takes place at a controlled temperature.
Aged on lees for 180 to 240 days. Aged in cement, the three vintages are blended a few months before bottling.

Aroma

Notes of ripe, almost dehydrated apricot - honey and propolis, tropical hints reminiscent of papaya, beautiful balsamic notes

Taste

A decisive yet dynamic structure, well-balanced by freshness and flavour, which give it depth and length on ripe fruit tones.

Service

10-12 °C