Production
Grapes are de-stemmed and fermented on their skins for 22 days. Fermentation with stems and skins in controlled temperatures. Aged without stirring, 70% 9yo oak barrels (300lit capacity), 30% in 400lit amphorae without paint or treatment on surface.
Tasting
Broad, Dried fruit, Grapefruit, Mineral, Peach, Textured
Orange fruit, gently tropical, with stone fruits and touch of stoney minerality. The palate is dense, quite broad, with subtle notes of pink grapefruit, peach skin and dried fruit. Wonderfully textured, complex structured and bright acidity till the end.