ABOUT THIS WINE
The aroma is dominated by caramel, coconut notes of delicate maturation. As the wine opens, so do the aromas of pineapple, citrus and almonds. It is characterized by a harmonious acid structure, yellow flesh and spiciness, accompanied by a medium-long woody finish.
How it is made?
Mid-September harvest, alcoholic fermentation in reductive space without malic acid decomposition. After fermentation for 4 months, fine sweeping with bâtonnage twice a week. He rested in a bottle for 12 months.