Manual harvest from a selection of our estate vineyards. After desteming, the grapes were fermented in 12,300 liters stainless steel tanks at a controlled temperature between 82 and 86 degrees Fahrenheit. Total maceration time was between 15 to 20 days. The wine was placed into a mix of used French and American oak. Racking was done every 6 months. After two years in barrel, the wine was bottled and spent another two years in our underground cellars.

Yellow with some gold color in meniscus. Unctuous. Clean and bright. Elegant wood. Fine and dense drops. In nose with appear yellow fruit, citrus and toasted nuts. In the mouth is fleshy, and show volume and unctuousness. Very good acidity and a soft tannin. Fruity aftertaste with freshness.