Attractive citrus-fruit aromas of lemon and cedar mingle with subtle hints of apricot and pineapple.
The palate is delightfully soft. Sapidity is calibrating with sweetness, making the wine harmonious and intriguing. The finish is long and persistent.
TRAINING SYSTEM: Espalier with Guyot pruning.
HARVEST PERIOD: Mid-late September.
HARVEST METHOD: Manual.
After a soft pressing of grapes (around 0,2 bar),
the must is clarifi ed at 12°C for 24 hours. Fermentation takes place at low temperatures, enhancing the varietal aromas.
Ideally served with quiches, fish-based first and main courses. It also pairs with appetizers, cold cuts and slightly aged cheese.