Prime

Aged on fine lees.
Made of the free run must of a selection of grapes from our oldest
vineyards.
The vineyards are grown on sandy loam soils, granitic and slightly acidic.
Controlled fermentation at 16 °C for 21 days. Once completed, the gross
lees are removed and the wine is aged on its fine lees, with weekly
"bâtonnage" for 6 months. After the ageing, it remains in stainless steel for
6 extra months minimum, to finally get stabilized and bottled.

Straw yellow with intense edging, clean and bright.

Medium to high intensity, with aromas of ripe fruit and white
peach. Hints of candied fruit and elegant background of lees
and ripe citrus.

The palate is fresh, with good acidity and a sweet point. Balsamic
and citrus on the finish.