Manual / hand picked.
Correspondingly low yield, steel fermented utilizing naturally occurring wild yeasts and with no malolactic, this is followed by around 11 months in a mixture of 500 litre oak barrels and clay amphorae across in La Seca; and the final wine is allowed the privilege of 2 years in bottle prior to release.
Clarification is effected with bentonite, stabilization by chilling low temperatures, and filtration is with natural cellulose.
Crystalline yellow, bathed with golden reflections.
Complex, zingy, aromatic, electric in its energy, with a plethora of understated fruits and complementary herbal undercurrents, a touch of sweet apple, and most judiciously understated oak, this is ever so fine.
Tense, rich with a lo of volume. an extensive and fresh aftertaste. Elegance, with personality and typically are found at the end of this wine.