Manual harvest in 14kg boxes, destemmed and macerated for 24 hours. Pressing. Fermentation using indigenous yeasts and maturation in a 750-litre Austrian oak foudre for 12 months, 6 of them on the lees. Minimum 3 months bottle refinement. 

Golden straw. Aromatic and intense nose, with smokey notes, floral hints, a butteriness, and mineral touches. A fresh and balanced palate, with flavours of quince, peach, yellow plums, citrus, toasted bread, and nutmeg. Long and full to the finish.

Artichokes, asparagus, cheese-based dishes.