TASTING NOTES
Minerality and well-marked acidity, it is a wine that has high aging potential.
VINIFICATION
Pressing of whole bunches, followed by fermentation at a controlled temperature of 10/12°C (90% of the batch), the remaining 10% of the batch fermented in French oak barrels followed by batonnage for approximately 8 months.
AGING
10% fermented in 2nd used French oak barrels, followed by battonage. Aged on fine lees for 9 months.