This is a very complex wine which will reward cellaring. Primary characters are pineapple, peach, nectarine, grapefruit peel, and fig, layered with secondary savoury notes from yeast autolysis and a touch of hazelnut and cashew with elegant French oak overtones on the finish.
This wine is bursting with youth. The robe is elegant, allowing luminous sparks to shine through. The nose is fresh, with a light mineral touch. This wine gives off intense blossom and citrus aromas. This palette of aromas comes through as flavours in the supple, rounded mouthfeel, alongside a few oaky notes. The finish is balanced, really fresh and beautifully long. A harmonious and elegant wine.
The colour is a bright pale straw. The nose is alluring and complex with aromas of grapefruit, lemon meringue and peach blossom. The barrel fermentation imparts butterscotch, brioche and hazelnut character. The palate bursts with intense flavours carried through from the nose. The acidity is in perfect balance keeping the wine fresh and mouthwatering. This wine is deliciously rich and full with a long length. The extended barrel maturation has helped seamlessly integrate the oak and lend creaminess to the palate.
This wine displays notes of citrus (lemon curd tart), stone fruits (white peach and yellow nectarine), with mineral notes of granite against toasted brioche and malted oats. The palate has a delicate and creamy characteristics, with nutty notes (almond, cashew) and great length on the palate. The meyer lemon and green lime can be tasted on the palate too. lemon citrus wet granite, mineral, lemon curd tart, toasted brioche, malted oats, cream, vanilla pod, touch of anise, white peach, yellow nectarine, raw cashew, hint of basil leaf, curry leaf.
Straw yellow, clean and bright. Great expressive aromas, fine and elegant. Perfect fusion of fruity aromas such as pineapple and mango from the Tempranillo Blanco, with floral and citrus touches from the Viura grape. Silky and fresh, with good volume. Hints of ripe fruit and tropical fruit.
We put the juice in only 6 barrels to process the alcoholic fermentation with stirring the lees. No malolactic fermentation. 3 barrels new and 3 barrels of one year. 50% oak and 50% acaccia. French from Allier forest. Ageing during 6 months in barrel and 24 months in bottle.
Beautiful and brilliant gold colour. Elegance and complexity on the nose with aromas of almond, cooked pineapple and honey. Round and gourmand wine with a certain tension and a beautiful length. Notes of exotic yellow fruit, honey and almond. Its opulence and power make it an ideal partner for delicate fine white meats such as poultry or veal in sauce. It goes well with fish and lobster.