Production:
The must is fermented on lees in lightly toasted French oak barrels, aging for the appropriate amount of time and applying the Bâtonnage technique daily, for better integration of the aromas of the barrel and degradation of the lees.
Altitude of the vineyard:
Between 1000 - 1500 meters above sea level
Tasting note:
Shows a straw yellow color with greenish glints, clean and bright.On the nose it has medium-high intensity, aromas of wine lees, vanilla, toasted, tropical fruit and whiteflowers.When swirling the glass, the fruity aromas intensify.The palate is dry and fresh, with good acidity, greatrange and persistent.In retronasal the toasted and vanilla aromas arefurther enhanced. Balanced wine with great aromatic complexity