Product description
The vineyards are carefully managed with ploughing, and all harvesting is done by hand. These parcels feature the oldest vines on the estate, with an average age of 60 years. Limited production, with only 4,000 bottles produced annually. Grapes are gently pressed using a pneumatic press, with alcoholic and malolactic fermentations taking place in barrels. The wine matures for 10 months on fine lees in 500L puncheons and 228L barrels, ranging from new to three years old. Ripe pear, golden apple, and citrus zest on the nose, with hints of white flowers and almond. The palate is creamy yet vibrant, showcasing peach, lemon curd, and a touch of vanilla, finishing long and mineral-driven.
