Winemaking

From grapes harvested by hand, pre-fermentation maceration was carried out in a rotating tank for 16 hours, fermented with selected yeast at a controlled temperature. Part of the batch fermented in French oak barrels. "Batonage" was made with fine grounds.

Tasting

Citrine in color with greenish hints, with tropical notes of pineapple, mango and lychees, light vanilla, medium body, soft, round, fresh, with aftertaste and some persistence.