Grapes selected from vineyards over 50 years old. Fermentation in temperature-controlled stainless steel tanks. Vatting lasts aproximately 11-15 days, during which time the lees are pumped over the cap on a daily basis to bring the must into contact with the grape skins and so that the wine begins to define its own personality. Devatting ios performed at just the right moment in order to obtain a balanced wine that ages well.
Aged for 12 months in American and French oak casks and refined for a minimum of 12 months in the bottle.
In the nose, reminiscences of violets and ripe strawberries, with perfectly assembled wood. In the mouth it is ample, rounded and smooth. It has an initial, harmonius sweetness, well blennded with acidity, and its potent flavours of fruit and delicate tannicity remain throughout its passage through the mouth.
Aperitifs, meats, cheese …