The harvest takes place slightly late, in late October, to allow the grapes to increase their sugar content. The winemaking process aims to produce a wine of great richness and complexity, vinified as if it were a red wine, with a long maceration on the skins of at least 20 to 30 days. In appearance, the wine presents an intense golden color, enriched by orange hues. On the nose, it offers a rich and complex aroma, with clear and delicate notes of citrus and yellow fruit, accompanied by elegant smoky and sulfury hints. On the palate, the wine maintains a perfect correspondence with the nose, revealing a return of citrus notes of orange, grapefruit, and lime nuances, with a finesse and elegance that distinguish it. It pairs beautifully with a wide variety of dishes, particularly seafood, especially those served raw and slightly fatty fish. It is also highly appreciated in Asian cuisine, making it an excellent accompaniment for sushi and sashimi. In Mediterranean tradition, it pairs well with meat and game dishes, particularly with kid and lamb. The optimal serving temperature is 10°C, served in a tall and tapered glass.
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