Nose

intense, with nettle and blackcurrant scents

Palate

dry, rounded, typical

Growing Conditions

Hot, fertile, very deep alluvial soils with porphyritic sediment

Harvest

mid september

Winemaking

Delicate processing and crushing, controlledtemperature fermentation and ageing on fine lees in stainless steel tanks, no malolactic fermentation

Aging

5 years

Appearance

greenish yellow

Food Pairing

asparagus, snails, poached or grilled fish, ideal as an aperitif