Grapes are picked in September.
Procedure: After a short six-hour maceration, they are gently pressed and fermented at a low temperature. Nurtured on lees in stainless steel tanks for six months.
Colour: Straw yellow with green hues
Aroma: Reminiscent of acacia flowers, exotic fruits and white pepper
Flavour: Fresh, medium-bodied with a long finish
Pairs perfectly with:
- White meat
Serving temperature: 10–12°C