Selection of grapes from a special plot of vines more than thirty years old and fermented at a temperature of 18 °C. Removed from the lees in an inert atmosphere for about 2 months. After resting for 1 year, the wine is clarified and cold stabilised in order to avoid precipitation in the bottles. Once stabilised, and after all the analytical and tasting controls have been carried out by the Regulatory Council, it is bottled in an inert atmosphere and sterilised.
It has a straw yellow colour, with golden tones, very clean.
Medium-high intensity, with notes of dried fruits integrated with fine toast and vanilla from new oak, with spicy tones (pepper, clove) and ripe candied fruit.
Powerful on the nose, fresh, long, very balanced, with hints of ripe, honeyed fruit, integrated with elements of spicy character, very persistent.