Fermentation is preceded by a cold maceration process lasting about 48 hours. Fermentation takes place at a temperature of 14/15°C in temperature-controlled stainless steel tanks, then the wine ages for about 10 months in steel tanks, the fermentation yeasts still present throughout the aging period with the aid of weekly bâtonnage (lees stirring).
Straw yellow with green reflections, this wine is clear and intense. Rich, elegant scent, with pleasing floral and balsamic notes, strong fresh fruit nuances and mineral hints. Its dry, lively, warm and full-bodied, persistent and savoury taste reveals traces of flint and fresh hay
It pairs well with molluscs and crustaceans, fish cooked in sauce, roasted fish, savoury first course dishes, white meat.
Fermentation is preceded by a cold maceration process lasting about 48 hours. Fermentation takes place at a temperature of 14/15°C in temperature-controlled stainless steel tanks, then the wine ages for about 10 months in steel tanks, the fermentation yeasts still present throughout the aging period with the aid of weekly bâtonnage (lees stirring).
Straw yellow with green reflections, this wine is clear and intense. Rich, elegant scent, with pleasing floral and balsamic notes, strong fresh fruit nuances and mineral hints. Its dry, lively, warm and full-bodied, persistent and savoury taste reveals traces of flint and fresh hay
It pairs well with molluscs and crustaceans, fish cooked in sauce, roasted fish, savoury first course dishes, white meat.