The harvest took place in the second week of September. The grapes were harvested manually, for small boxes of 18 kg, according to a careful selection of the best grapes in the vineyard. The grapes were fully destemmed and immediately pressed. The resulting must went into a small stainless steel tank, where it decanted at low temperature for 48 hours. Then fermentation began in 500-liter French oak barrels, together with indigenous yeasts. During fermentation the battonage was made. The wine rested in the barrels for 4 months. Clear and citrus color. Aroma with notes of lemon, apple and orange blossom. In the mouth it shows aromatic complexity and an excellent volume.
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