Vinification: The grapes were manually harvested and placed separately in 18-kg boxes. They were then pressed in long and short cycles in the mornings. After the muts were clarified, the fermentation in new and 2nd-use French oak casks followed. The wine aged on fine lees for 8 months using the batonnage method. After the final batch was prepared, the wine was stabilised and filtered before being bottled.
Nose: Complex aroma with a predominance of ripe yellow fruit, especially peach and loquat, shrouded by floral touches. The discreet aroma of vanilla from the French casks completes the bouquet of aromas.
Palate: The flavour is characterised by a perfect fusion of aromatic richness, unctuosity and acidity.
Tasting Note: The wine has a great structure and the aftertaste is profound, long and smooth.
Gastronomy: Baked fish, Mediterranean traditional dishes, White meats with aromatic herbs.