Vinified in November 2016 with introduction of the fungus Botrytis cinérea, the fungus responsible for Noble Rot. Destemmed grapes, slightly crushed in a pneumatic press, and the decanted into stainless steel vats for 24 hours.
I feel an eternal love for this land I was born into, so I want to pay tribute to it by creating wines that respect their origin, preserve their soul and conserve their essence. Authentic and honest wines but at the same time elegant and delicate. I want them to express the enormous pride in the heritage that has been passed down to me and that they stand out for their naturalness and authenticity. That is my hallmark!