Harvest: selective harvest by hand in 20kg crates end of October 2013
Maceration time: 12 hours
Fermentation: Spontaneous fermentation, 100% in stainless steel tanks, 4 weeks 20 – by 22°
Aging: in used oak barrels on full lees for 6 months, on fine lees for 6 months
Botteling: September 2014
Closed nose but very intriguing aroma of white peach and delicate floral notes; inviting, great complex start on the palate, fine fruit concentration of lime, fine peach notes and ripe citrus, finesse and saline elegance, long haul.