About this wine
Vineyard and terroir
The grapes grow in the winery’s vineyards at an altitude of 250 metres.
Vinification
The grapes are harvested by hand during the last week of August and pressed under inert gas to protect them from oxidation. After clarification, the clear portion of the must ferments with a small quantity of grape skins and native yeasts, with regular punch-downs. Following fermentation, the wine is decanted under inert gas, stabilised and bottled.
Ageing
The wine rests on its lees for three months.
Serving and pairing
Suitable as an aperitif and with delicate fish dishes, soups and seafood.
