Dry white fermented and aged on its lees in French oak barrels
Whole bunch pressing with a very smooth and slow pressing cycle, champenoise style. Settling of the must after 48 hours cold. Fermentation and aging in 300L French oak barrels with a very light toasting level, specially selected for white wine. 50% used barrels – 50% new barrels. 50% malolactic fermentation. Aging on lees for 12 months and at least 12 months in the bottle before going on the market.
550 bottles, 30 magnums
13.5 % Vol
Straw yellow layer with golden tones, bright and with a significant viscosity, resulting in a beautiful presentation. The nose is expressive and rich. It mixes floral fragrances with aromas of fruits such as apricot and pear; With aeration come fragrances of honey and sweet spices. It has an impressive start on the palate with a beautiful balance between acidity and viscosity. A wine that enjoys volume and magnitude thanks to its malolactic fermentation and its passage in French oak barrels, special for white wine, for 12 months. The natural acidity of this wine allows for freshness and elegance. At the same time, it gives this wine a fundamental structure for aging.