Appearance: Deep gold, golden yellow with green lights.
Nose: Very fruity, exotic fruit (pineapple), acacia blossom, litchee, apricot and peach.
Palate: Round, full, good length in mouth with a final of vanilla.
Hand harvesting at optimal maturity.
After pressing, the must is cold-settling for 48 hours. Alcoholic fermentation occurs at temperatures between 16 and 18°C with a part ageing in oak casks.
Short ageing on the lees of around 8 months to preserve freshness and the varietal character of the grape. Ageing is carried out in wood to give the wine complexity and magnitude. 15% of the wine is aged in new barrels to preserve the freshness and minerality of the fruit. The remaining 85% are aged in demi-muids previously used for one to two vintages, which gives the wine consistency, power and aromatic complexity.