The grapes were picked and de-stemmed between 29th and
31st August. The must was then left on the skins for 12-14 hours at a temperature of 10°-12°c in tanks specially designed to protect
it from oxygen by using recycled carbon dioxide from
the first fermentation, thus reducing levels of anoxidants. Subsequently it fermented and aged on the lees for
six months in stainless steel vats.
The wine was then bottled during the full moon
at the end of March and the beginning of May.
Round but with fresh acidity and a slight note
of bitter almonds on the palate.
A wine capable of evolving with moderate bottle age.
An excellent aperitif, it also goes well
with asparagus soup, raw ham and white meat.