Nose
intense, pleasantly aromatic, mineral, bouquet with scents of exotic fruits and muscat notes
Palate
dry, fresh, mineral, vivaciously acidic
Growing Conditions
Gravelly, skeleton-rich and shallow alluvial soils containing diorite
Winemaking
The grapes are picked exclusively by hand. After a short period of contact with the skins, the delicate crushing of the grapes follows. Controlled temperature fermentation and aging for 10 months on the fine lees takes place partly in in stainless steel tanks, partly in large wood barrels.
Aging
6-8 years
Appearance
from yellow to straw yellow
Food Pairing
light appetizers, soups, poached and grilled fish, ideal as an aperitif