Grapes are picked in September.

Procedure: After a short maceration of 6 hours, gently pressed and fermented at low temperature for 3 weeks.
Colour: Yellow with green tints.
Aroma: reminiscent of acacia, elderflower, exotic fruit, white peach, citrus.
Flavour: Fresh, fruity, moderately light-bodied, with a pleasant aftertaste.

Oenologist’s advice:

Pairs perfectly with:

• Chestnut dishes
• All types of meat
• Pasta
• Cheese

Serving temperature: 10–12°C