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. In the nose, there is an intriguing medley of peaches and apricots, sage and thyme and green bell peppers.
In the mouth, freshness and fruitness make a delightful marriage.
The wine is structured and well-balanced, with a silky texture, good body and a long finish.