– How grapes were handled: 100% Hand picked
– Fermentation / Yeast Type / Vessel: Grapes cooled down below 2°C upon arrival at the winery for 24 hours. Hand sorting of bunches before press to select only the best. Natural decanting for 24 hours at 15°C. Alcoholic fermentation in stainless steel tanks for 15 -20 days at 14°C-17°C. Lees work in the tank
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: 20% aged in French oak barrels for 4 months; 80% in stainless steel tanks
Bright with golden hues. On the nose, delicate aromas of white peaches with hints of honey, slightly fumé. On the palate, creamy, soft, with balanced acidity and notes of bananas. Long, agreeable finish.