A young wine showing great complexity. Fruit scents of white peach and pear mingle with notes of orange-blossom and aromatic herbs.
Light and soft on the palate. The mouthfeel is dry with subtle acidity that perfectly matches the scents of orange-blossom and sage, providing excellent balance in every mouthful.
TRAINING SYSTEM: Espalier with Guyot pruning.
HARVEST PERIOD: Around the first and second decade of September.
HARVEST METHOD: Manual.
Grapes are gently destemmed and allowed to macerate for a short period. After a soft pressing, the must obtained is clarifi ed through settling. This is followed by fermentation at low temperatures, then the must is aged on lees.
Bright greenish-yellow, clear. Low intensity.
Ideally served with fi sh-based first and main courses. It also pairs with vegetables, soups and blanched vegetables.