Sustainable viticulture. Traditional hand picking. Fermentation in demi-muid, Use of indigenous yeast, Regular bâtonnage (stirring up the lees). Ageing in demi-muid (large wooden vat) used for one previous vintage, Light filtering, Traditional corks, Ageing on the lees, Regular bâtonnage (stirring up the lees).
Yellow colour, intense.
Complex, fresh, subtle acacia aromas, white flowers aromas, subtle lemon aromas, blackberry aromas, slight pear aromas, vanilla aromas, coriander aromas.
Refined, satiny.
10°
From 2016 to 2060
No allergen detected
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