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Vinification and ageing
The must from grapes picked during the first week in August began its fermentation in stainless steel at a controlled temperature of 20° C. (68° F.). It was then partly racked into medium toast oak 350 liter (92 gallon) tonneaux where it continued to ferment for about 20 days. Long maturation on its own lees was followed by a few months’ bottle ageing. Colour Straw-yellow with pale golden highlights. Bouquet Broad, with hints of pineapple, mango and ripe fruit, underpinned by sweetish vanilla tones. Flavour Dry yet well-balanced, with an elegant touch of toasted almonds offsetting the fruity notes. Good zesty acidity and velvety fruit. Serving temperature Serve at around 12°C (54°F). Food matches Excellent as an aperitif, with fish-based dishes or with white meats.
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