Tropical fruits, such as pineapple and banana, and carozo fruit, such as peaches. Citrus notes and a delicate and elegant scent of vanilla.
Complex, fresh and vivacious. Balanced and refreshing natural acidity. Persistent finish. Great volume and creaminess, yet soft and elegant.
A hot and dry year, with wide thermal differences between day and night (15-20°C / 27-34°F), resulted in perfect ripening. After some years of low yields, production volumes reverted to normal in 2018. With higher alcohol levels —which give a pleasant sweetness in the mouth— and rounded tannins, 2018 wines stand out because of their fruit-filled, ripe profiles.
Hand-harvested. Pneumatic press and manual selection once in the winery. PWeekly battonage of lees in the tanks and barrels. Alcoholic fermentation for 21 days at 16°C (60°F); 65% of the wine fermented in concrete tanks and 35% in new barrels, where the wine then rests for 12 months. Filtered using earth and cartridges. Bottle ageing for two months before being launched.
Golden color with greenish hues in the edge.
Poultry. Dairy, especially soft cheese like brie and mascarpone, and creams. Lobster and shellfish. Mushrooms. Starch (white starches, whole wheat grains, potato).