Selected grapes from vines grown on stony, sandy soils, at an altitude of 500 metres. Hand harvested mid–end September. Temperature-controlled fermentation of between 14º-18º C in stainless steel, then matured in French oak bordelaise barrels for three months.
Stone fruit and limey citrus aromas; with nectarine, subtle pineapple characters and a creamy mouthfeel. Gentle and well integrated oak.
Perfect with creamy chicken and tarragon, or chicken and leek pie.
Sommelier Wine Awards 2019