Harvest: Manual, the first decade of September Vinification: Short prefermentative maceration on the skins for 48 hours. Spontaneous fermentation with indigenous yeasts. Aging: Aging in concrete barrels on the fine lees cones batonnage. Natural clearing by decantation and no filtration, at least 6 months in bottle.
An intense golden yellow color with floral and fruity aromas that recall the almond blossom, slightly balsamic and spicy. In the mouth it is sapid, with a good structure, a well-balanced, harmonious acidity and an enveloping and intense finish.