Direct pressing of the Hondarrabi Zuria and Chardonnay grapes that, together with alcoholic fermentation at low temperature, achieve the maximum varietal expression. Intense, fresh and with volume.
FERMENTACIÓN: French oak barrels.
AGEING: 18 months ageing on the fine lees in French oak barrels, battonage twice a week.
COLOUR: Straw yellow, clean and bright. Intense aromas of fruit, brioche and creaminess.
NOSE: Intense, fresh white fruit notes together with vanilla, toast and balsamic aromas provided by the barrel fermentation and its later ageing on lees. Great fineness and complexity.
PALATE: Surprisingly fresh fore-palate and with a great volume and length. Honeyed notes, with a persistent and unctuous finish.
The entire winemaking process is designed to prevent oxidation of the must/wine as soon as it enters the winemaking cellar, thus preserving its full aromatic potential.