Vinified with traditional methods to avoid premature oxidation. Partial malolactic fermentation for wines in vats and vinification without malolactic fermentation for wines in wooden barrels. Aging for 5 to 7 years to develop maximum complexity and highlight the secondary and tertiary aromas that are the hallmark of prolonged aging on the lees. Tasting note Brilliant, golden pink in color, with persistent and generous foam. Delicious and fruity with pastry notes with fresh pear, almond and cinnamon. The palate is creamy and round with notes of praline, caramel and apricot jam. The finish is fresh with spicy touches of cinnamon and clove.