Nose
fruity-aromatic odour of ripe peach, mango and coconut milk
Palate
full-bodied in the mouth with copious ripe fruit on the palate, juicy finish
Growing Conditions
The vineyards are located on a steep south-western slope at an altitude of 700 meters above sea level and grow on sandy-loamy, weathered porphyry soil.
Winemaking
Vinification starts with whole-cluster pressing, followed by 8 hours of maceration and natural must clarification. This is followed by slow fermentation at a controlled temperature of 18 °C, followed by 6 months of ageing in stainless steel tanks on the fine lees.
Appearance
intense, luminescent yellow color