De-stemming followed by skin maceration for 12 hours. Pneumatic pressing with selection of juices. Fermentation and ageing 5 months on lees. Malolactic fermentation on 20% of the volume.
Very intense, the nose unveils lovely aromas of white fleshed fruits, citrus and spice notes.
On the palate, the round and supple attack develops a magnificent palette of fruity and exotic flavors.
A wine with a unique personality!
A wine of conviviality and pleasure to enjoy as an aperitif or at the beginning of a meal.