Production: after the bunches have been crushed, cryo-maceration on skins is carried out for half a day, followed by gentle pressing and finally fermentation in stainless steel tanks. The wine then matures on lees before being bottled. Only a minimum level of sulphites is used in production, well below European standards.
Tasting: straw yellow colour with light coppery reflections. On the nose, notes of pear and pineapple, supported by a subtle herbaceous background, which develops harmoniously. On the palate, fresh acidity completes the rich and supple body, as well as the purity of the fruit and the aromatic finish.
Pairings: seafood salads, fish and shellfish starters, grilled and poached fish, soufflés and egg dishes.
Alc. 12.5% | Residual sugars ±3 g/l