Bright gold color. On the nose, aromas of ripe stone fruit, nuts, herbs, and slight petrol. Mouth full, with intensity and acidity which plays an excellent balancing role. Complex and proportional to the aromas on the nose with a particularly long finish.

Chilling of the grapes at 8°C, careful destemming, and pre-fermentation maceration for 6 hours at 10°C. Static leaching and fermentation at a controlled temperature of 16°C in small stainless steel tanks. After fermentation, the wine remains on the lees for 9 months with frequent stirring. It is bottled and matured in the cellar for 3 years.