Clean gold color with green notes. Delicate fruit bouquet with citrus and meadow herbs. Fresh and balanced, with fruity and mineral flavors.
We recommend service at 13º C. A perfect match: Serve with salmon, seafood, or pasta with pesto.
After harvesting, the grapes are divided into two parts, each part subsequently being fermented in two distinct ways. Around 2/3 is whole bunch pressed and then fermented in stainless steel by wild yeasts. The remaining third is again subdivided, destemmed and left in contact with the skins for a period of up to 2 months before being pressed to finish fermentation. The wine is blended after about 12 months and left on lees for another six months in tank before being bottled.