Ageing: 80% of the wine was fermented in French barrels with 10% new cask. e remaining 20% of the wine was fermented in stainless steel tanks to maintain a fruity component in the blend. Once the fermentation was finished, it was allowed to stand for 12 months on its lees, making smooth movements (bâtonnage) to maximize the contact and supply of tne lees to the wine and in this way increase the aromatic complexity.
Wine Tasting Notes: This wine is a bright, pale yellow. e nose is elegant and complex with prominent aromas of tropical fruit, such as papayas, mango and pineapple, complemented by soft notes of vanilla and dried fruits contributed by the ageing in French oak. is is a well-rounded wine with good body and delicious acidity. e finish is soft and dominated by tropical fruit and smooth vanilla.
