Harvest: selective harvest by hand in 20kg crates on the 18th of September 2018
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 wood barrels
Botteling: June 2020, unfiltered
Golden yellow and showing massive legs. An aristocratic fragrance – distinguished and reserved – with scents of dried yellow fruit and a hint of marigold ointment. The palate reveals a mineral structure and notes of flint, orange and lemon verbena; also a smoky touch. Straightforward and austere, bone dry with a vibrant acidity. Shows full power in the never-ending finish that’s marked with a rich lemon jelly tone.