Fermented in temperature-controlled stainless steel tanks. Aged in steel tanks on its lees for 8 months, with the aid of bâtonnage, more often in October-January and less February-May.
Bottled early June.
Intense gold color. When young, it opens with floral notes of acacia, intense fruity scents of pear, with a hint of tropical fruits and honey aromas. As it ages, it gains in mineral complexity and tertiary notes, showing dried fruit, almond and honeyed notes.
Serving temperature: 50F
Fermented in temperature-controlled stainless steel tanks. Aged in steel tanks on its lees for 8 months, with the aid of bâtonnage, more often in October-January and less February-May.
Bottled early June.
Intense gold color. When young, it opens with floral notes of acacia, intense fruity scents of pear, with a hint of tropical fruits and honey aromas. As it ages, it gains in mineral complexity and tertiary notes, showing dried fruit, almond and honeyed notes.
Serving temperature: 50F