Late picking of the grapes by the second week of October, all by hand. Spontaneous fermentation in stainless steel tank using indigenous yeasts. Aging for 6 months in 225L barrique, of 2nd, 3rd and 4th passage, on the lees. 6 months refinement in bottle before release.

Straw yellow with golden highlights. Intense fruit-driven bouquet, with a hint of honey, vanilla, dried apricot, and a lovely mineral backbone. Full-bodied, rich, and smooth on the palate. 

Excellent with fish dishes, vegetables and soft cheeses