Harvest

1st week of October, hand harvest in boxes.

Winemaking

Grape storage at controlled temperature (close to 2°C) and humidity for about 15 days; destemming and cold maceration of the crushed grapes for 18-24 hours at about 10°C; soft pressing and subsequent fermentation in 500 liter acacia tonneaux which takes place at a temperature of 12°C for about 25/28 days; bottling at the end of the following summer.

Tasting notes

Straw yellow colored wine; the bouquet is very intense and persistent with classic hints of citrus muscat, white flowers, sage and honey. In the mouth the wine is sapid, well structured and harmonious.

Combinations in the kitchen

Recommended with appetizers and first courses or to accompany grilled fish and shellfish, it expresses all its character as an aperitif.

Service temperature

8°-10°C