Vinification:
Handpicked harvest in small crates. Sorting of the grapes as soon
as they reach the cellar. Direct pressing. Cold settling of the
juice. Slow fermentation between 16 and 19°C. Malolactic fermentation
in view of preserving freshness.
Maturing:
In vats for 4 months.
Tasting
notes:
A wine boasting freshness with citrus and white flower notes.
Ageing:
Best in its youth!
Food pairing: Perfect as an
aperitif, with shellfish and seafood...
