Winemaking: Hand harvesting in small crates of 6 kgs in order to keep the fruit undamaged, with strict hand sorting. Traditional winemaking using natural yeasts. Aging 14 months in new oak barrels. Without fining or filtration.
The nose: Toasted bread and hazelnut and white flowers aromas.
The mouth: Balanced, dried fruits and white pepper and elderberry aromas evolving towards honeyed and ripe peach notes.