Winemaking process: Manual harvesting grapes that are sorted in the vineyard. Thirtydaysof grape mashingmaceration, spontaneousfermentation with its own yeast. Mild compression and three years againg in 225 litre wooden barrels in which the malolactic fermentation takes place. Bottling without filtration with the minimal addition of SO2 and at least 6 months maturation in the bottle.
Wine desription: The colour is amber yellow and lively. The bouquet is extremely complex. The combination of aromas of dried flowers and herbs, mature and dried fruit, balsamic notes and honey. Distinctly full-bodied wine, mineral, harmonious and elegant.