Harvest: selective harvest by hand in 20kg crates on the 23rd of September and the 2nd of October 2017
Maceration time: whole cluster pressing and mash for 24 hours
Fermentation: Spontaneous fermentation in stainless steel tanks, 6 weeks by 22°
Aging: on full lees in stainless steel tanks for 10 months and another 10 months on fine lees in big used wood barrels
Botteling: July 2019
Golden yellow hue and oily tears. The nose exudes ripe fruit, dates and dried pear notes. A firm mineral structure is revealed on the palate, so wonderfully dry with finely chiselled acidity and tones of candied apples and beeswax. Discreet and refined; a versatile food companion.
White meats or with any type of vegetable