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The grapes are hand-picked during the first week of March. They are first pressed, and then fermented at low temperatures in stainless steel tanks. 50% of the must finishes its fermentation in new French oak barrels. Ageing is carried out in French oak barrels for a period of 8 to 10 months.
Golden yellow color
Citric and mineral aromas with notes of spices and tropical fruits.
Fresh, lively, with good acidity and balance.
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