Grapes are hand-harvested during early September, only when they are fully ripe.
Grapes are softly pressed. The must obtained is cold decanted and then transferred to French oak barrels where it ferments for 2 weeks at 58° F. After fermentation, the wine remains on its own lees until the end of April. Weekly bâtonnage (lees stirring) is provided during this time to increase the wine’s complexity and aromatic intensity.
Characteristics: The bouquet offers notes of tropical fruits, apricot, white peach along with hints of eucalyptus and vanilla. On the palate it is dry, with good structure and acidity, showing its aromatic character.Tech Sheet