Winemaking

The grapes are pressed immediately upon arrival at the winery using a pneumatic press, and the juice is transferred into stainless‑steel tanks. Fermentation lasts about 10 days and is controlled by a water‑jacket system that regulates the temperature of each tank. Once fermentation is complete, the wine is left to settle in the same stainless‑steel tanks before bottling. The aim is to avoid using wood in order to preserve freshness and fruit purity.

Tasting notes

The wine shows a clear, pale‑gold appearance with an expressive bouquet of citrus and white flowers. On the palate it is fresh, highlighted by vivid lemon notes.
Serving temperature: 13°C.
Aging potential: up to 3 years.

Food pairing

As an aperitif — on its own or with blackcurrant cream. It pairs beautifully with shellfish, refined seafood dishes, and warm goat‑cheese salad.