Winemaking
The grapes are overripened in the vineyard until they are half-raisin and have a high sugar concentration. The grapes are hand-harvested in 12 kg crates, and the rootstock is selected in the vineyard itself. This is followed by gentle destemming, leaving the grapes intact, and a light pressing in an inert press with carbon dioxide.

The wine is racked into insulated tanks after 24-48 hours and fermented in 500-liter French oak barrels at a controlled temperature for approximately two months.

Taste
Visual phase: Straw yellow with golden highlights, clean and bright.
Olfactory phase: Peach in syrup, pineapple, and honey, accompanied by intense notes of pastry and empyreumatics. A mineral touch.
Flavor phase: Broad and enveloping entry, perfectly combining sweetness and tannins. Long and persistent with hints of dried apricots in the aftertaste.

Variations
Muscat and Chardonnay