The grapes are carefully handpicked and hanged bunch by bunch for their slow raisining; after three months they are manually taken down for their pressing. After a smooth pressing, the must is transferred into French allier oak barrels where fermentation takes place for at least 10 months.
Elaborated with drained must only.
Visual Phase: Honey colour, clean and bright.
Olfactory Phase: Subtle, elegant and refined wood presence. Crystallised notes, hints of spices and apricot.
Tasting Phase : Greedy with a very good sourness and sweet aftertaste. Fruity with honey, dried peach and dried fruits touches. Velvety and very rounded wine.