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. The wine is aged for 6 months on the fine lees in stainless steel tanks and undergoes gentle filtration before bottling to preserve its structure and lingering finish. E(100ml) 318kJ/76kcal
On the nose, it offers notes of crisp white fruit, wildflowers and a hint of aromatic herbs, whilst on the palate it is dry, savoury and has a pleasant acidity that makes it very drinkable.
This wine pairs perfectly with light dishes such as starters, salads, grilled fish and fresh cheeses. It is ideal for summer aperitifs, informal dinners and convivial moments outdoors.
To fully appreciate its style, this wine should be served at a temperature of 10–12°C.
