Harvest: selective harvest by hand in 20 kg crates middle –end of September 2018
Maceration time: whole cluster pressing an mash contact 12 – 24 hours
Fermentation: spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4 weeks – 4 months by 22°
Aging: in oak barrels on full lees for 11 months, on fine lees for 8 months
Bottling: June 2020, unfiltered
Straw yellow colour and thick tears. Shows varietal typicity on the nose with scents of dried apricot and greengage. The palate is juicy with a prominent acidity structure and clean-as-a-whistle fruit expressions, including apricot. Discreet extract sweetness and a lemon sorbet note. Very approachable and ready to drink. Even with its gentle alcohol, this wine has a rich body and firm structure, and climaxes with a long saltyfruity finish.