Over-matured grapes from selected vineyards of the island at an altitude of 100 to 300 meters.
Vinification: After crushing, skin contact for 12 hours. Must extraction in the traditional way in a hand press (strofilia). Clarification and fermentation with indigenous yeasts at 18˚C.
Final fermentation and maturation of the wine in oak barrels of different capacity and aged for at least 12 months.
Characteristics: Yellow golden colour. Aromas of ripe stone fruits, oriental spices and minerality. Great structure with an excellent balance of acidity and tannins.
Served at 12-14 ˚C, with shellfish dishes, white and red meats, game, as well as mature full fat cheese.
Potential aging in the bottle for at least 10 years.