Crush with total destemming, soft pneumatic pressing, natural static clarification, fermentation at 16°C in new French oak barrels.
12 months in new French Oak barrels and 3 months in batonnage and 6 months rest in bottle.
Dried apricot, exotic woods, cereal and roasted grain and a slight of vanilla.
Fruity, fresh, notorious mouth volume, elegant and long persistence.
Ideal to drink with delicacies with fish and meat strutured of Mediterranian, Chinese, Indian and African cuisine. Drink at 10ºC.