The vineyard is situated below a wall, very well sheltered from cold winds. Picking starts in the last week of October or even the first week of November. Fermentation was managed by indigenous yeast in big oak casks. It was bottled in May.
The wine has an intense aroma of peaches with little residual sugar that keeps it away from being one dimensional. It has a long aftertaste and the best prediction to last for next the years.
Food recommendation: It fits to all kind of fishes, crustaceans, or pasta with basil.
Alcohol: 12,6% vol.
Res. sugar: 6,7 g/l
Acidity: 7,0 g/l