XIC

The grapes come from several hand-picked vineyard sites belonging to the estate. The winery provides no reliable information about the soil or the precise sites. The wine is fermented with indigenous yeasts and matured for six months on its lees in temperature-controlled stainless-steel tanks. The nose shows white fruit, stone fruit and tropical notes against a varietally characteristic vegetal background. On the palate, it is fresh, supple and persistent. The 2025 vintage is described as being of very good quality, with healthy grapes and balanced ripeness following dry years.