The wine is matured on natural lees from three to six months, followed by the blending of the wines from the two main soils. The wine is then left to rest on the lees in glass tiled vats for eight to ten months. Bottling and storage take place five months before shipping. The color is pale gold with green tints. The nose is delicate with ripe fruit such as pear and white peach. It also has complex notes of beeswax, vanilla and flint. The mouth has a fresh fruity beginning, is fleshy and robust, and has good structure. A very long finish.