Total destemming. The must ferments in stainless steel vats with the only the indigenous yeast (no inoculated yeast). Skin maceration for 7 days. The wine ages in clay pot for 6 months (10 hl capacity) and is bottled in summer time before the following harvest. In the cellar no clarification and filtrations. No other cellar manipulations. Intense golden color at sight. The nose displays aromatic white flowers, apple skin and pear and brioches. Intense and flavorful on the palate with a good weight, subtle tannins and minerality.