Medium intensity. Elegant floral notes wrapped in stone fruit – peach, apricot -, golden apple, lemon peel, pineapple. Notes of bakery, nuts such as almonds and some balsamic such as fennel and bay leaf. Round entrance, medium enveloping body, crispy carbonic texture.


Age of vines: 35-50 years old

Farming: Certified organic (CCPAE)

Soils: Clay limestone

Fermentation: Hand harvested, whole cluster pressing, each variety fermented separately in tank

Aging: 6 months in tank, blended, secondary fermentation in bottle, on lees minimum 60 months, dosage 8g/L, suitable for vegans