The grapes were hand-picked and carefully placed in 25 kg boxes, then immediately transported to the winery. Upon arrival, they spent 24 hours in a cold room with controlled temperature. A careful selection of bunches followed, along with pneumatic pressing and static decantation. Alcoholic fermentation started in stainless steel tanks, and the must was transferred, right after the start of fermentation, to 20-hectoliter Austrian oak foudres. After fermentation, the wine aged on fine lees in the same foudres for 12 months, promoting a delicate and balanced evolution.

The nose is expressive and precise, with well -defined citrus notes of grapefruit and lime, framed  by a slightly more pronounced yet well -integrated oak influence. On the palate, it is elegant and balanced, with freshness supported by a creamy texture and refined volume. It combines tension and precision, leading to a long and persistent finish.