The grapes were destemmed and gently pressed in a pneumatic press, which delicately extracted the juice without the herbaceous aromas of the stalks. After settling, fermentation started spontaneously with indigenous yeasts taking place in stainless steel tanks at controlled temperatures of 16 to 18°C. These techniques guarantee the typical expression of the terroir and natural aromas of the Chardonnay variety. Following racking, the wine was rested on its fine lees for a minimum of six months prior to being pink-earth filtered and bottled.

Fresh, bright aromas of citrus fruit and floral notes are elegantly enveloped in subtle, smoky mineral notes. Crisp, with refreshing, vibrant white fruits complemented by a hint of butter, good structure through to a dry, mouthwatering finish.