Vinification: The must is not left on the skins to avoid acquiring their rust-red colour. After soft-pressing the must is left to ferment at a low temperature between 16-18 °C for about 10 days. in stainless steel vats. The wine is then stored at 17-18 °C in special stainless-steel tanks until bottling.
Harvest date: Mid September
Cellaring: 2 years
Alcohol content: 12% vol.
Tasting notes: Straw yellow colour tending towards greenish reflections. This wine has a vinous, intense, characteristic bouquet. It is as wine with a dry and harmonic taste.
Culinary suggestions: Aperitif, fish and fresh cheeses
Serving temperature: 10-12 °C