The grapes arrived in the cellar are de-stemmed, fermented and macerated on the skins in open vats with several daily punching down and no temperature control. Malolactic fermentation takes place in large oak barrels and aging in medium-large barrels for 24 months. There are no clarifications, foltrations and no use of selected yeasts.
 
Beautiful golden yellow color.  The nose is fruity, spicy and mineral with notes of aromatic herbs. In the mouth it is very natural and continuous, with a savory and delicately tannic flavor following an aromatic development with mineral hints and a crunchy and ripe fruit.