Complex, fresh and vivacious. Balanced and refreshing natural acidity. Persistent finish. Great volume and creaminess, yet soft and elegant.

Harvest

A hot and dry year, with wide thermal differences between day and night (15-20°C / 27-34°F), resulted in perfect ripening. After some years of low yields, production volumes reverted to normal in 2018. With higher alcohol levels —which give a pleasant sweetness in the mouth— and rounded tannins, 2018 wines stand out because of their fruit-filled, ripe profiles.

Winemaking

Hand-harvested. Pneumatic press and manual selection once in the winery. PWeekly battonage of lees in the
tanks and barrels. Alcoholic fermentation for 21 days at 16°C (60°F); 65% of the wine fermented in concrete tanks and 35% in new barrels, where the wine then rests for 12 months. Filtered using earth and cartridges. Bottle ageing for two months before being launched.