Distinctly marked bouquet. Reminiscent of acacia flowers. The taste is dry, gentle, pleasantly bitterish.
Grapes harvested at a temperature of 26°C are destemmed and crushed immediately at arrival in the winery. Immediate soft pressing to prevent the transfer of colour from the skins. Cooling of the must at
15°C. One night decanting.
Racking of the clean must and inoculation of selected yeasts. Fermentation at 18°C for 10 days. Racking and refinement in stainless steel vats.
Food pairing suggestions
Suitable for pairings with ham, fresh cheese, first courses.
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