After harvesting, grapes, including 5% of super-ripe grapes, are separated from their stems. The juice and pulp then undergo cold maceration at controlled temperatures, followed by a gentle pressing which separates the grapes from the skins. 30% of the must is fermented in oak barrels and the remainder in stainless steel vats. The wine is left to age for approximately three years on the lees with a further ear in the bottle.
Straw-yellow in colour with golden highlights. On the nose, fantastic and elegant vegetal and spicy overtones can be perceived such as sage and thyme in perfect balance with yellow-fleshed fruits such as peach and apricot. Freshness and tanginess marry together splendidly on the palate. Firmly structured and well-balanced, velvety with good extract and a long finish.