The grapes are picked by hand and then gently pressed. The grapes are fermented in stainless steel tanks at low temperatures to preserve the aromatic compounds. The wine remains on its lees for four months before bottling the March following harvest.

A very well balanced vintage with long sun-hours and the desired amount of rainfall especially after two years of water shortage that put the vines under considerable stress. A few days of higher than usual temperature.

Tasting Notes:

Fresh, clean and spicy aromas. Salty, with ripe fruit and rich, complex flavor. Great ageing potential.

Food Suggestion: Enjoy with seafood especially crustaceans, light meats and pasta with light sauces.