- Tasting notes
Bright straw yellow with green reflections. Intense notes of yellow stone fruit, ripe citrus and exotic fruits. The whole is surrounded by fine hazelnut and vanilla notes and is balanced by a round, smooth acidity.
Cellaring potential: 5-7 year.
- Food Combination
Ideal food pairing with savoury starters, fish dishes and white meats.
Serve lightly chilled: 10-12° C.
Vineyards at an altitude between 380-470 m a.s.l. The soils are sandy, with gravely morainal deposits.
- Yielding 55-60 hl/ha
- Wine Making
After the gentle pressing of the grapes, the must ferments mostly in large wooden barrels (35-50 HL), whereas a smaller amount is kept in tonneaux barrels (500 L). After about 7 months of aging on the lees, including regular battonage, the wine is bottled. This is followed by a bottle aging of about 1 month.
- Analytical Data Alcohol: 14 % Vol
Total acidity: 5,7% Vol
Residual sugar: 1,0 g/l