Whole bunch pressed and barrel fermented.
Ageing: Matured for 9 months in oak.
Barrels: French oak barrels, 50% new and 50% second use.
A pale golden hue and vibrant aromas of citrus and apricot with vanilla bean from the French oak. Less residual sugar than previous vintages shows through with a beautiful freshness, a combination of grapefruit and honeyed peach intermingled with soft spice, finishing with a bright acidity.
Cellaring Potential: 8-10 years
Serving Temperature: 7-10°C
Food Pairing: Blue cheese (Roquefort or Valdeón), foie gras, summer strawberries or an orange infused panna cotta.