Vinification:
The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft
crushed. The must obtained is then allowed to settle. Fermentation takes place in
temperature-controlled stainless steel tanks.
Ageing:
After fermentation, the wine is left on the lees for six months. The bottled wine is aged in
temperature-controlled binning cellars for a minimum of two months.
Sensory characteristics:
Appearance: bright yellow with golden reflections.
Nose: intense, fresh and balsamic, with notes of aromatic herbs, rosemary, thyme and vervain that
embrace floral hints of hawthorn, linden blossoms and fruity hints of white plums and papaya; fresh
hazelnut on the finish.
Palate: dynamic, fresh and savoury; citrus notes with fruity hints if white peach; significant
persistence.
Serving suggestions:
Excellent as an aperitif, it is also an outstanding partner for asparagus, vegetable soups, creamed
pulses and marinated fish.