refined scent of apple, pear, spicy notes, herbs
remarkable texture, full and persistent aftertaste, pleasantly acidic
beginning of October
One part of the grapes ferments after a delicate crushing in Tonneaux barrels and the other part ferments direct on the skins in stainless steel tanks. After fermentation, the entire wine matures on the fine lees for 15 months in Tonneaux barrels followed by 9 months bottle aging.
from green to pale yellow
appetizers, boiled and fried fish, white meat, first courses with vegetables, ideal as an aperitif