Grape soft pressing with pneumatic press. Fermentation with cultured yeasts at 16°C. Refining In stainless steel vats, followed by a second natural fermentation in pressurized vats at 16°C temperature with cultured yeasts. During ageing the wine undergoes several analytical controls to assure its integrity.
Tasting:Colour in straw-yellow with greenish tinges. The nose is Intense, aromatic with fruity scents of apple and pear, exotic fruit and broom. On the palate is Fresh, savoury, nicely lean.
This wine pairs well with fish starters such as salmon canapés. Excellent also with sushi and salt encrusted sea bream.