This is a dense and powerful take on semillon. It comes from an old vineyard planted at the end of the 19th century in the El Peral zone in the Uco Valley. It started fermenting with its skins and then the must finished the process in barrels. It was aged for 15 months in different formats of oak, and the result is a highly concentrated wine with ripe and juicy tones, spices, and herbs. But what stands out most is the honey in a dense white with tremendous depth and acidity that intercepts everything in its path, providing freshness and tension.