Certifications & labels
Organic viticulture. Traditional hand picking into small crates. Total destemming, Fermentation in oak barrels used for two previous vintages, Use of indigenous yeast. Ageing in oak barrel, Traditional corks, Ageing on the lees.
Coral colour, pale, salmon coloured highlights.
Oaky, butter, subtle acacia aromas, slight white flowers aromas, subtle ivy aromas, subtle florest floor aromas, slight thyme aromas, slight citrus aromas, subtle quince aromas, subtle pear aromas, subtle guarrigue aromas, saffron aromas, slight oak aromas, florest floor aromas, subtle flint aromas.
Elegant, rich, full-bodied, slight apricot hints, subtle tropical fruit hints, saffron hints, very smooth, slightly mineral, powerful body, good intensity, long length.
Wine and food pairing
Slab of salmon, Grilled tuna, White meat in a sauce, Asian dishes, Lamb curry
10° - 12°
From 2016 to 2019