Straw yellow with golden reflections. Very frank and varietal nose. Very clear fruit, dairy notes and dried fruits like almonds and hazelnuts. The entry into the mouth is very enveloping, which allows us to appreciate all its fruity power and a great creaminess. It is a structured wine, with great volume and very persistent.
Skin maceration for 24 hours. It is pressed very lightly, separating the yolk must and fermented at a low temperature (12-14ºC) in new French oak barrels. At the end of the fermentation it is racked to eliminate the coarsest lees. During the next months a “batonage” takes place every 2 days. Little by little, these tasks of suspending the lees become more widespread. It will remain in the barrel for around 6 months.
Hectares planted: 25 Has.
Night harvest: yes.
Average production: 8000 Kg/Ha.
Awards: GOLD MEDAL 2019 – Wine Up guide. GOLD MEDAL 2018 – Gilbert & Gaillard. GOLD MEDAL 2012 – Chardonnay do monde.