– 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 15°C-18°C. Lees work in the tank.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: 10% aged in French barrels for 4 months; 90% in stainless steel tanks
Pale gold with green hues. On the nose, aromas of peaches and honeydew melon with hints of cinnamon and honey. On the palate, fruity and fresh, full bodied and with good acidity. Notes of orange peel and a nice long finish