Hand-harvested to ensure optimal bunch selection and skin integrity, the grapes undergo a slow, temperature-controlled fermentation to preserve fine varietal aromatics. The wine is matured on its total lees for 12 months, divided equally: 50% in French oak barrels to build volume and textural sophistication, and 50% in stainless steel tanks to retain vibrant freshness and precision. Dry and focused with 0.60 g/l residual sugar, supported by a striking acidity and 12.6% ABV, this prestigious cuvée is a rare release of only 1,800 bottles.