The grapes were vinified as a single variety. The must, obtained through gentle pressing,
underwent cold static settling to promote
natural clarification. Fermentation took place at a controlled temperature of 18 °C for 12
days, using selected varietal yeasts to best enhance the grape variety’s aromatic profile. Aged for 6 months on the fine lees in stainless steel tanks, it undergoes gentle filtration before bottling to preserve its structure and lingering finish. E(100ml) 326kJ/78kcal
Straw-yellow colour. The aromatic profile is characterised by citrus notes of mandarin, lemon and grapefruit, accompanied by fruity nuances of white peach and pear. The bouquet is enriched by floral nuances and a subtle mineral component. The wine is fresh and lively, with a crispness and savouriness that makes it easy to drink.
Perfect for everyday drinking, as an aperitif, to accompany savoury tarts, but also risottos and fish dishes.
To fully appreciate its style, this wine should be served at a temperature of 10–12°C.