Vinification and maturing Slow, gentle pressing using gravity-flow techniques. Vinification in temperature-controlled stainless steel vats and a period in the barrel for a certain volume of reserve wines. Average two-year maturing period in the bottle. Disgorged by hand and laid down for at least three months before sale.
Dosage: 8 g/litre.
Tasting notes Eye: Golden in colour with a fine, lingering bead Nose: Intense with notes of fruit and hazelnuts and a slight toastiness Palate: The initial impact is wonderfully fresh and vinous, followed by great finesse.
