The grapes arrived at the winery and were delicately pressed,
allowing for gravity flow of the juice into the tank. The wine was
fermented in stainless steel tanks and rested on fine lees for 4 to 6
months to ensure a rich and accomplished wine. Vinification was
done at low temperatures to enhance the aromatic expression, before bottling at the estate.
The wine shows bright straw yellow in the glass, displaying intense
aromas of apple, pear, and citrus, along with spices, pepper, and
mentholated notes on the nose. On the palate, the fresh fruit
aromas are balanced by a supple texture, resulting in a fresh and
vibrant, yet round wine with a long finish.