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 12 months in oak barrels, 15% of which are new every year. Without fining or filtration.
The nose: Woody vanilla nose with white flowers and honey notes.
The mouth: Nice freshness with acacia, almond, and violet aromas.