Viognier (50%) and Chardonnay (50%).
Brilliant gold colour.
Exuberant aromas of floral notes and white pulp fruit combined with elegant aromas of well-integrated oak.
Dry, creamy and voluminous, where the pear notes stand out, peach and honey. Long and persistent finish, with buttery notes of vanilla, due to fermentation and ageing in the French oak barrels.
Careful management of vegetation to optimize the aromatic potential of grapes, combined with minimal phytosanitary intervention. Manual harvest and subsequent selection of the best bunches at the entrance of the cellar. Destemming and crushing, following clarification by decanting in refrigerated vats. 20% of the wine Fermented with autochthonous yeasts in cement tanks, 15°- 16°C (59°-61°F), and 80% of the wine fermented in 225L and 500l french oak barrrels with bâtonnage for 7 months.
Integrated Production. Sustainable Viticulture.
Alcohol: 14% | Total acidity: 5,5g/l | Volatile acidity: 0,42g/l | pH: 3,35 |Total Sugar: 1,5g/l.