Manual selection of grapes at the entrance to the cellar. Total destemming and cold pelicular maceration for 12 hours. Gentle pneumatic pressing, followed by fermentation in lightly toasted French oak barrels, at a controlled temperature of 15ºC. “Elevage” for 18 months in the same barrels “en sur lie” where the malolactic fermentation partially took place.

Tasting Notes: The nose reveals great complexity, a sober and restrained aroma of white stone fruits supported by distinct minerality and vanilla notes in perfect harmony. Fruity and complex, notorious volume in the mouth, elegant, harmonious and ends with crispy freshness that gives it persistence and longevity.