Manual harvest with selection of the grapes. Soft pressing and maceration on the skins for around 4-6 hours. Selection of the different portions of must. Static clarification, separation of sediments and inoculation with selected yeast. Alcoholic fermentation at 16-17° C for around 15-16 days. Aged in stainless steel sur lies and weekly bâtonnage for around 4 months. Bottled in March.
Appetizers and main courses with raw fish, shellfish, chicken meats, vegetables and fresh cheese.
Delicate straw yellow colour with greenish reflections. On the nose it reveals hints of peach with notes of lychee, broom and grapefruit. Final notes of wild flowers. In the mouth it presents good acidity, well balanced with softness and remarkable savouriness with a clean return of peach and tropical fruits notes. Great persistence.