The grapes were hand-picked. The whole bunches of grapes were transferred to the pneumatic presses by means of a belt in order to avoid bruising the skins. After cold settling, the must underwent fermentation in thermo-regulated tanks for approximately 30 days with frequent stirring. The wine was racked late, and was bottled in September 2013.
Visual: Clear, pale yellow
Nose: Notes of citrus fruits and wet chalk
Palate: Grapefruit flavours, nice material with a good length. Mineral and a touch of saltiness. Serve at a temperature of 9 to 10°C. This wine may be served on its own as an aperitif or with fish.