Short maceration on the skins with natural sedimentation. Malolactic fermentation and the subsequent 15-month ageing take place in large oak barrels, in a 3,000-litre oak cask on fine lees. Finally, the wine undergoes a further 6 months of stabilisation in the bottle.
This is a white wine with structure and character, which reveals itself on the nose with energetic, intense and layered aromas, initially fruity and floral, then evolving into softer notes of honey and sweet spices. On the palate, it is full-bodied and elegant, with an enveloping and persistent mouthfeel, featuring a pleasant acidity that in no way detracts from, but rather supports and enhances, the grape variety’s characteristic elegance.
Thanks to its elegance and rich bouquet, it certainly makes an excellent start to the evening, served as an aperitif with friends. It is also well-suited to accompany fish dishes, even elaborate ones, as well as white meats and poultry. Its ideal pairing remains with medium-aged cheeses.
To fully appreciate its style, this wine should be served at a temperature of 10–12°C.