12 months in 3,000 l French oak vats, of which 2 months in contact with the lees and 12 months in concrete tanks. Tasting Notes An infinite nose where lychee, quince fruit and lemon peel flavours, harmonize gracefully with hints of acacia flowers, fennel and eucalyptus. A minerality edge provides refinement to the whole. Harmonious mouthfeel, its silky texture leads to an endless finish. Pairing Queen scallops and white truffle from Piamonte mellow rice; steamed and roasted alfonsino, candied in its collagen and roasted leek; triple-cooked poularde with truffle stuffed macerated in Castillo Ygay blanco essence.
