Sustainable viticulture.

Golden-yellow in color, with a fresh, expressive nose of apricot, peach, and jasmine. The palate is soft and ripe, showing juicy stone fruit and balanced freshness. With age, it develops notes of dried apricot, quince, and acacia honey, gaining richness and depth.

Silty-clay terroir.

Gentle pneumatic pressing. Cold settling. Alcoholic fermentation in stainless steel vats at 16-20°C. 3 months ageing on the fine lees in concrete and stainless steel vats.

Harvesting early in the morning.