Grapes in perfectly healthy state are harvested manually the last week of August during the coolest hours of the day.
Cold maceration for 20 hours. Soft pressing and first pressing must of 50%. Controlled temperature fermentation for 20 days.
Sur lie in stainless steel tanks for 4 months.
Bright, intense, persistent golden yellow. Typically fruity with notes of peach, apple, and more complex overtones of exotic fruit and hazelnut. Dry, rich, opulent, pleasingly fresh-tasting and buttery, with good texture and good length and harmony. A long and velvety flavor.Tech Sheet