How to serve and pair it
It pleasantly accompanies fish and meat starters, fish and vegetarian first courses. For white meat main courses, omelettes, blue cheeses. Remarkable as an aperitif.
Fresh, mineral, fruity notes of peach, apple, citrus and tropical fruits. Floral notes of hawthorn, lime and slight hints of sage.
A structured wine that is fresh, savoury and balanced on the palate. Recalls fruity hints with an almond aftertaste.
Excellent at 10-12 °C
ELEVATION 150m a.s.l.
SOIL TYPE medium texture, tending to calcareous
PLANTING DENSITY 3300 vines/ha
PLANTING AGE 30 years old
VINE TRAINING SYSTEM Guyot
HARVEST Harvest is carried out manually using small
20-kg crates, with a selection on the plant of
the best bunches. Period: August/early September.
VINIFICATION gentle cold pressing of whole bunches, cold
static decantation and alcoholic fermentation
of the liquid must in steel at a controlled
temperature (14-16 °C).
AGEING in steel at controlled temperature.