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 is the alcoholic fermentation, which is temperature controlled at 25°-26°C, bringing roundness and fatness whilst still respecting the fruit content.