Production:
Xarello from very old vines, foot-trodden and fermented with skins and stems for 10 days. After pressing, fermentation is completed in 500-liter chestnut barrels, where it is aged for 7 months with weekly bâtonnage.

Tasting Notes:
On the nose, it has very fresh and sweet aromas of vanilla, honey, fresh fruit, and white flowers. On the palate, it is full-bodied and has a long structure, with a slight astringency due to the tannins from the skins and stems. Thanks to its good acidity, the wine is fresh and complex.