Bright lemon color. A complex aromatic character with notes of stone fruits, white spring flowers, and chamomile in a background of vanilla, chocolate, and mint. Full-body with refreshing acidity, a complex flavor palette, and a long aftertaste.

Cooling the grapes at 8°C, destemming, and pre-fermentation maceration for 6 hours at 10°C. Static settling and fermentation in oak and acacia barrels. The wine is left
on the lees for six months with frequent stirs.