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
Oenologist’s advice:
Pairs perfectly with:
- Fish
- Risotto
- White meat
- Pasta
- Cheese
Serving temperature: 10–12°C