Stay of the whole grapes in cold prior to passing through the selection table. Destemming, pressing and subsequent maceration from noon to 8 degrees, in stainless steel. Further clarification and night static pressing. The already clean must was moved to 6 barrels 500 L, new and used, where fermented at a low temperature until December. Aging on lees in barrels before bottling in July 2016.
Balanced and nuanced in its aromatic expression with fine notes of fruit of bone and chalk. Straight, fresh, full. Makings of great white.