Bright lemon colour. A complex aromatic character notes of stone fruit, white spring flowers and chamomile in a background of vanilla, chocolate and mint. Full-body with refreshing acidity, complex flavour palette and long aftertaste.
Cooling the grapes at 8°C, destemming and pre-fermentation maceration for 6 hours at 10°C. Static settling and fermentation in oak and acacia barrels. The wine is left
on the lees for six months with frequent stir.