Growing Conditions

LOCATION 500 - 550 m above sea level
SOIL Porphyry moraine soil mixed with some lime


Manual selection in the wineyard end of September.


Bottling in April 2017.


indigenous fermentation with extended maceration for 2 weeks, followed by development on the fine lees for another 12 months in Tonneaux, light filtration.


The wine has an intense colour from dark yellow to orange and is absolutely
dry, full-bodied first impression, complex aromas of honey, spices and exotic
fruits, concentrated and multilayered presence on the palate, well balanced
acidity with a concentrated finish.

Food Pairing

This wine pairs well with crustaceans and fish dishes, goes well with Paté
and especially with Goose liver, it also pairs nicely with aged cheese and as a
dessert wine.