Harvesting by hand in 500kg containers early in the morning to take advantage of the cool night-time temperatures. The harvest is immediately transported to the winery and placed in cold storage to preserve the freshness of the aromas.
The grapes are added to the pneumatic press in an atmosphere controlled by dry ice to prevent oxidation. The grapes macerate here on the skins for six to twelve hours, enabling excellent aromatic extraction. Static cold decanting for 48 hours. Fermentation after inoculation at 16°C; we do not leave any residual sugar and the wine has no contact with oak. Work on the lees for 1-2 months with no racking or added sulphur to develop balance and a good feel on the palate.
Crystalline and bright with green touches. Clean and intense, with green asparagus initially coming through on the nose, mixed with tropical fruit (guava and passion fruit).
On the palate, the wine is rich and delicious in the attack, then very well structured, with good concentration and a tart, fresh finish.