Winemaking

After destemming, the grapes are placed in stainless‑steel tanks for approximately 10 days of fermentation, controlled precisely through an adjustable water‑cooling system around each tank. After fermentation, the wine rests in stainless‑steel tanks to preserve its full freshness and fruit purity No oak is used in order to preserve the wine’s full freshness and pure fruit expression.

Degustation

Aroma: a well‑developed bouquet of citrus fruits. Palate: refined and delicate, with subtle citrus notes and a long, clean finish. Serving temperature: 12–14°C Ageing potential: up to 5 years.

Food pairing

fish, seafood, ash‑ripened goat cheeses.