Nose

Aromas of apple, pear and citrus fruits

Palate

Full acidity and pleasantly crispy

Growing Conditions

Soil: sandy soils interspersed with granite, gneiss, slate, mica and quartz, 9.000 – 12.500 vines/ha

Winemaking

Fermentation and subsequent maturing in large acacia wood barrels (10 months) on coarse lees, followed by bottle sedimentation (12 months)