4 months in French Allier oak barrels, depending on the vintage.To make it, we do night harvesting, to collect the grapes at a very low temperature, film maceration of about ten hours to extract the maximum of aromas and primary aromas (fruit and floral) present in the skin of the grape. Fermentation at 16ºC in French barrels from the valleys of Allier and Tronçais, that is, in extra fine grain to respect the fruit as much as possible. And an aging of 3 to 12 months depending on the vintage, with daily battonage of the fine lees.
Aromas of green apple, floral notes, citrus, tropical fruit, vanilla, balsamic and spicy aromas. In the mouth it is fresh and meaty. Flavors of tropical fruit, sponge cake, pastries, vanilla and butter. Very fatty, great balance and long aftertaste.
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