Winemaking: Hand harvesting in small crates of 6 kgs in order to keep the fruit undamaged, with strict hand sorting. Traditional winemaking uses natural yeasts. Aging 18 months in oak barrels, 20% of which are new every year. Without fining or filtration.
The nose: Fresh fruits, grapefruit, and dried herbs aromas.
The mouth: Supple with white flowers and mint notes.