WINEMAKER’S NOTES:

The soil is composed of clay and limestone with the presence of flint,which gives the wine a nervy, fine quality. In order to fix the fruitiness, a cooled maceration is carried out for5 days before fermentation begins. Following this, the next stage isthe alcoholic fermentation, which is temperature controlled at 25-26C,bringing roundness and fatness whilst still respecting the fruit content.