Sensory analysis and food pairings
Destemming, soft pressing, static decanting of the must at a temperature of 8°C for 24 hours
Maturation::in stainless steel at a controlled temperature of 16°C
Straw yellow colour with golden highlights. Intense, fruity and mineral bouquet. Intense, persistent, fine and balanced flavour
Food pairingsWe suggest
Seafood, fish dishes, cheeses, white meat.
Tempertaure: best served at a temperature of 10/12°C