About this wine
Vinification
The grapes are harvested by hand in the first half of September to preserve their natural acidity and pressed immediately. The must ferments for around 15 days at a controlled temperature of 16 °C. Secondary fermentation then takes place in an autoclave using the Charmat method.
Ageing
The wine rests for 2–3 months before secondary fermentation.
Serving and pairing
Suitable as an aperitif and with all kinds of fish dishes.
