Wine-making: The grapes are harvested at night, and once at the winery they are sent to the pneumatic press where they underwent maceration (skin contact) for a period of five hours. Settling at 10 ºC over a period of 48 hours was followed by fermentation of the clean must; this took place in stainless steel tanks at a controlled temperature of 16 ºC using yeast of the saccharomyces cervisiae genus (Prise de Mousse.) After fermentation, fining with bentonite was followed by stabilization at -5 ºC in order to eliminate the excess potassium bitartrate.
Tasting Notes: Pale yellow in colour with a silvery green sheen. Complex and intense varietal aromas reveal green apple, ripe peach, fennel and exotic fruit (guava and passion fruit) against a subtle mineral background. Full and unctuous on the palate yet clean and fresh due to lively acidity. A lightly honeyed finish leaves a lingering impression.
Pairing: Pasta, fish, seafood and white meat.