The grapes were crushed and gently pressed to extract excellent quality juice. Fermentation took place in stainless steel tanks for two weeks at 13 to 15º C. After fermentation, the wine was racked from the fermentation lees and the components from different areas blended together. The wine was then kept on the fine lees for 3 to 6 months before bottling. A small portion of the wine (10%) is oaked.
Colour: Light gold with a greenish tinge.
Bouquet: A fragrant, flowery bouquet with nuances of coconut, ripe apricots, orange peel, white stone fruit and fleshy peaches.
Palate: An expressive, exciting and versatile wine with abundant fruit flavours and a creamy finish.