Rigorous vineyard control with manual harvest in 33-pound boxes. Immediate transport to the winery where the grapes are temperature controlled at 41ºF. Hand selection at vibrating tables bunch by bunch. Destemming and maceration occur before pneumatic pressing for 1.5 hours. Must separation followed by static racking. Fermentation under controlled temperature. Aging on light lees during a minimum of 5 months. Stabilization in stainless steel vats until the optimum maturity is reached for bottling in May 2016.
Clean yellow with green notes. On the nose, an intense scent of aromatic flowers (gardenia and roses) complemented by bay leaf, stone fruit (peaches and plums) and strong balsamic perfume notes. On the palate it is fresh, floral, mineral, and saline with a great roundness and a long intense finish.