>ow-temperature maceration on the skins and a slow and careful oak barrel fermentation of the must start by selected yeasts. We are careful to maintain in suspension the yeasts and all of the solids formed during fermentation by regular agitation of the must. In January the wine is racked off and returned to the same barrels where it then ages for about another four months before bottling. Before release, this wine is then bottle aged in our temperature-controlled cellars at 13°C (55°F).Straw yellow with tawny reflections. Harmonious and consistent with notes of tropical fruit and spices, particularly raspberry and vanilla.