Winemaking: Harvested at the peak of the grapes aromatic potential. Skin maceration in the press depending on the vintage to extract the aroma. Separation of drop and press juices, vinified separately. Juices inert with nitrogen unit bottling. Fermentation at 18 degrees by a selected yeast. Matured on fine lees.
Description: Very aromatic with some minerality. Aromas of citrus and white flowers. Beautiful consistence in the mouth. To be enjoyed as an aperitif, perfect with shellfish and grilled fish.
Alcohol: 12 %