Cryomaceration of the destemmed grapes in stainless steel tanks at controlled temperature of 4° C for 4-12 hours. Soft pressing of the grapes, static clearing of the must and fermentation in tonneaux of french oak at controlled temperature of 16-18° C for 20 days.
6 weeks sur-lees in barrique of american oak.
This wine is fresh and tasty with a complexity that confirms the wonderful balance reached between the grape and its vineyard. Great bouquet with intense fragrances featuring vanilla and tropical scents. Aromatic and vegetable notes exalts its complexity. In one’s mouth it surprises with rich flavours and balance.