Fermentation in stone. Part of the must under goes malolactic fermentation, whilst the other half is without. Vinification is long and traditional, with extended lees stirring and lees contact. Aging is from 12 to 16 months in used, 90 liter barrels. Light straw yellow with green highlights. Vibrantly floral, with white peach, minerals and white flowers. Brisk, fresh with acidity, yet opulence and expressive with orchard fruits – acacia, pear and melon – spiced with hints of citrus and an intense stony minerality.