WINEMAKING: the grapes were hand-picked into small bins, de-stemmed, crushed and placed in a pneumatic press, where they were cold macerated for 12 hours. The juice has been extracted at low pressure, clarified and fermented partially in stainless steel  tanks at 12-14°C and partially in French oak barrels with selected yeasts, and left there to mature for around 3 months. When the barrel fermented wine is racked the barrels were filled with stainless steel fermented wine, that is matured there for 2 months. Wine from the different cask are blended together and bottled.

TASTING NOTES: full yellow in colour, floral on the nose with banana, pineapple, papaya and spicy aromas. Full and round with fine acidity.