Following soft pressing in the winery, the must is transferred to steel tanks for fermentation, followed by ageing in steel for three months. Bottling of the white wine in January is followed by a few months’ rest in the bottle for stabilisation. 100 ml: E=321 kJ/77 kcal
The wine presents a brilliant straw-yellow colour, enlivened by greenish highlights. The nose is intense and penetrating, where citrus notes give way to white flowers and tropical fruit. The palate impresses with its body, where a noticeable stability gives way to a fresh, citrusy finish with good persistence.
A bottle to place at the centre of the table every day, paired with fish and shellfish dishes.
To fully appreciate its style, this wine should be served at a temperature of 10–12°C.