Production process
The grapes were harvested by hand into 15-kg crates, with the best bunches selected directly in the vineyard. Following the harvest, the grapes underwent a process of cold pre-fermentation cryomaceration, followed by pressing and racking after 24 hours. The must fermented in French oak barrels and remained there on its lees for 6 months. Once these processes were complete, the wine was aged in French oak barrels for 15 months and was bottled in August 2022.
Flavour and texture
Golden colour and medium intensity. Clean and bright. Medium-high aromatic intensity and very complex Notes of citrus rind (mandarin), stone fruits such as ripe peach. Hints of almonds and aniseed, brioche, vanilla and a fine toffee. Volume on the palate, very sweet, silky and medium acidity. Saline notes on the palate, where citrus and toasted notes are present again. Sweet and long finish.
Ideal to accompany
Ideal for marinating with cheese, seafood, fish, all types of rice, pasta and any type of appetizer.





