Hand-picked and transported in small boxes to keep the berries intact. Fermentation took place at a controlled temperature, using native yeasts and different winemaking techniques. Finally, we kept the wine in contact with its fine lees for five months to give it length without losing freshness.
Awards
Silver medal Vinalies (2012) 90 points Wine Enthusiast (2011)
Gold medal International Wine Guide (2011) Gold medal Baco Awards (2011)
| % Alcohol | 13% |
|---|---|
| Carton | 6 Bottles |
| Sub-Type | White |
