Grapes are harvested by hand for greater quality control. The grapes were immediately destemmed and cooled. Skin contact was maintained for 6 hours, and then the grapes were carefully pressed in order to avoid bitter phenols. The wine was then cold fermented for 15 days at temperatures between 12 and 15⁰ Celsius. Lees contact was maintained for 3 months in order to give greater fullness to the final wine. The various components were blended after ageing
grapes are harvested by hand for greater quality control. The grapes were immediately destemmed and cooled.
Yellow-green in colour. The nose is complex with passion fruit, grapefruit and ripe fig aromas. The palate is fruity with a zesty acidity.