Harvesting grapes by hand in small boxes of 10-12 kg. Selection and sorting. Delicate pressing. Alcoholic fermentation at a temperature of 18-20 ° C in large oak barrels and barriques. Aging in large oak barrels and barriques on a thin lees for 10-12 months, then 4-6 months in steel tanks. Cuvee is produced only in the best millesimes.
The wine is a brilliant golden-straw color. The complex aroma is intertwined with notes of tropical fruits, ripe pears, dried peaches, citrus candied fruits, bread crust, flint.