About this wine
Vinification
The grapes are harvested in the second week of October and gently pressed at the winery. The must settles for 4–6 hours at 10 °C, then ferments in stainless-steel tanks for 15 days at 14–16 °C. Malolactic fermentation is prevented.
Tasting profile
Elegant, harmonious and well structured.
Serving and pairing
Suitable as an aperitif and with light appetisers, fish, white meats, seafood and young cheeses.
