Wine-making: Selection of the grapes. Extraction of the must (pulp) from the 1st and 2nd pressings. Decantation (24 hours at 14 C). Controlled fermentation between 18-20 C. Racking/Soutirage. Primary filtration. Storage. Cold stabilization by contact method. Soil filtration. Through membranes. Bottling.
Tasting Notes: Bright.Citrus. Fruity character with predominance of prune fruits (peach and apricot) with hunts of some tropical fruit (pineapple, passion fruit) and some floral character (orange blossoms).
Pairing: Excellent aperitif and good partner with seafood, fish and white meat dishes.