Selected grapes from vines grown on stony, sandy soils, at an altitude of 500 metres. Hand harvested
mid-end September. Temperature-controlled fermentation of between 14º-18º C in stainless steel, then
matured in French oak bordelaise barrels for three months.
Stone fruit and limey citrus aromas; with nectarine, subtle pineapple characters and a creamy
mouthfeel. Gentle and well integrated oak.