Nose

On the nose after a first dash of a sea breeze the primary varietal aromas of citrus, pears and oregano flowers are arriving.

Palate

Fresh and smooth on the palate with fresh and elegant taste of lemon tart and pulp.

Growing Conditions

TYPE OF SOIL: Moderate lime and averagely chalky
ALTITUDE: 70 m above sea level
YIELD PER HECTARE: 100 quintals
TRAINING SYSTEM: Guyot
PLANTING DENSITY: 4,500 vines per hectare

Harvest

HARVEST PERIOD: 12-14 September

Winemaking

The grapes are gathered by hand,
they are de-leafed and sent for soft pressing. The
must obtained is statically decanted for 24/36 hours.
Fermentation occurs at about 15⁰C. At the end of
fermentation a period of maturation on the lees follows
with the aim of fixing the aromas.

Aging

AGING CAPACITY: to drink when young, evolution to be
appreciated for the next 2 years.

Appearance

Clear yellow colour with green reflections.

Food Pairing

As a fresh aperitif; ideal with fried vegetables and fish, pasta with sea urchins, or mozzarella.