The grapes come from the Casablanca Valley, where the soil is rich in sandy clay. The grapes are harvested in mid-March, when they have reached the peak of their aromatic potential. The bunches were hand-harvested early in the morning, then transported and carefully selected at the winery to preserve the quality and character of the varietal grown in the Casablanca Valley. Temperatures in the Casablanca Valley are low to moderate, allowing the grapes to ripen more quickly, and the harvest began in early March. The wines are then balanced and aromatic.
One hundred percent of this wine is fermented in stainless steel tanks to preserve the varietal aromas. After fermentation, the wine is aged on its lees for six months and battonage is used. This is done to gently move the wine, maximizing the contribution of the wine that came into contact with the fine sediment. Twenty-five percent of the wine is aged for the same amount of time in French oak.
This wine is clear and pale yellow. The nose is elegant and expressive, with prominent aromas of tropical fruits like papaya and pineapple, complemented by soft notes of vanilla and dried fruit contributed by the aging in French oak. This is a well-rounded wine with good body and delightful acidity. The finish is smooth and dominated by tropical fruit and soft vanilla.
