After twenty years of experimentation on different cuvees, we have been captivated by the allure and charm of the finest barrels we had in the winery and decided to blend them for this wine
The base wine is fermented in French oak barriques being used for the third time. The wine is put through full malolactic fermentation and bottle fermentation takes place according to the traditional method. The wine is then left on the fermentation lees for 60 months before it is disgorged and released on the market.
It's a wine of great class, perfect pairing with oysters or raw fish, great to accompany the entire meal