The grapes are hand harvested at optimum ripeness, the must is fermented in stainless steel tanks and the wine is bottled young in order to retain its freshness, this vintage was bottled in February 2016. Light yellow green. Scents of herbs and stone fruits. Sweet, fresh, fruity with a lively acidity. Other: This wine is ideal for spicy food especially spicy Asian cuisine, the light and fresh acidity is such that it may be enjoyed on its own.