“a Glass of Wine is the Best Companion for a Deep Thought.” – Friedrich Nietzsche

The winemaking process involves maceration in contact with the skins at 8-10°C, followed by the inoculation of selected yeasts after 24 hours. Fermentation takes place over 17 days at a controlled temperature of 14-16°C, followed by racking and gentle pressing with a pneumatic press. The wine then matures in 1500-liter French oak barrels, with weekly battonage to keep the yeasts in suspension. After six months, it is racked and continues aging in the same barrel until bottling.
It presents a straw yellow color with golden reflections, with an intense and vegetal aroma with spicy notes. On the palate, it is dry, velvety, and very intense, with moderate acidity and a bitter almond aftertaste.
Perfect with fragrant, spicy, and succulent dishes, it pairs well with summer courses of light meats and vegetables. Thanks to its continuous aromatic evolution in the glass, it is also ideal as a meditation wine.
It should be served at about 10-12°C.