The vineyard does not use any chemical fertilizers or herbicides and the soil has not been removed. Once the crops ripen, the vines are carefully hand picked to ensure the best grape clusters are used during harvest.
The wine has natural acidity and natural sugar which is a result of being cold-fermented in stainless steel vats. Once fermented, the grapes are aged on sur lees where the heaviest sediments are removed and no malolactic fermentation occurs. Once the wine has been bottled it will rest for six months before selling. The total aging process for this superb wine 18 months.
Color:Straw-colored with greenish tones
Aromatic herbs, bay, mint, white flowers, citrus fruit (lemon peel and
grapefruit), and pine, with a mineral/stone and fine lees background.
unctuous with good structure. Citrus fruits and peach, full bodied with an
Optimal Serving Temperature: 53 °F
Drink By: 01-01-2017
VEGETABLES, SEA FOOD, WHITE MEATS (POULTRY, RABBIT…)
THIN, SANDY CLAY LAYER OVER SUBSTRATE OF DECOMPOSED GRANITE
Winemaking & Aging
21 DAYS 14ºC
Ageing (sur Lie):
1 YEAR IN STEEL INOX + 6 MONTHS IN BOTTLE BEFORE SELLING