Sustainable viticulture. Mechanical harvesting. Total destemming, Fermentation in oak barrels used for two previous vintages, Fermentation in stainless steel vats, Fermentation in Epoxy-resin-lined-cement vats, Use of indigenous yeast. Ageing on the lees.
Golden yellow colour, brilliant, greenish-gold highlights.
White flowers aromas, subtle citrus aromas, slight quince aromas, clay aromas.
Elegant, generous, dense, round, mineral, structured body, good intensity, good length.
For the aperitif, Burgundy style snails, Seafood and shellfish, Fish in a sauce
10° - 12°
From 2020 to 2025
No allergen detected