white 2025

Wine-making:

After a gentle pressing in an inert atmosphere, the free-run juice remains on its lees for 36 hours to enhance its aromatic complexity. It is then racked and fermentation takes place in a cement tank at a controlled temperature of between 15ºC and 16ºC.

Except for 5% of the wine, which ferments in used French oak barrels, adding volume and creaminess to the wine. Once fermentation is complete and after the first racking, the wine remains in contact with the lees, undergoing weekly bâtonnage until blending prior to bottling.