Sensory analysis and food pairings
Destemming, maceration on skins for 12 hours at the temperature of 6-8°C in a submerged cap tank, soft pressing. After fermentation, maturation on its lees for 2 months, with reassembly once a week.
Maturation: in stainless steel at a controlled temperature of 16°C
Straw yellow colour with greenish highlights. Intense, fruity and floreal bouquet with hint of apple and fresh white flowers. Fresh, balanced, intense and fine flavour.
Seafood, fish dishes, semi-mature cheese.
Temperature: best served at a temperature of 10/12°C