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Golden yellow color. Aroma of grapefruit peel, floral notes and honey. Good body and volume, revealing freshness and a long finish, due to the balance between sweetness and acidity.
Clay
Grapes are hand-picked to small cases at the end of October.
Upon arrival at the winery, the grapes are stored in a cold chamber starting to cool down until they reach negative temperatures, so that they almost freeze. Later the grapes are de-stemmed and crushed, originating a must with an enormous richness in sugars. Fermentation takes place in stainless steel tanks at controlled temperature. When the desired point between alcohol and residual sugar is reached, the fermentation is stopped using cold.
In 300 litres French and Hungarian oak barrels for 24 months.