Reserve White

Destemming, cold settling, skin maceration, pressing, must decantation, temperature-controlled fermentation in stainless steel tanks and in new American and French oak barrels.

After a dry and cold winter, an early rainy spring followed restoring soil moisture levels suitable for the beginning of the vegetative cycle. The fact that spring temperatures and even mid-summer temperatures were milder than in previous years led to a delay of the cycle but allowed for good plant development. In early August, a heat wave of five consecutive days, with temperatures exceeding 43 degrees and accompanied by strong gusts of wind, caused severe damage in varieties are better adapted to these events, maturation occurred slowly and regularly thus preserving the freshness and aromatic intensity of white wines and the texture, concentration and complexity of red wines.

6 months in stainless steel tanks and in new American and French oak barrels with ageing on fine lees.