Organic viticulture. Traditional hand picking. Fermentation in wooden barrels, Fermentation in stainless steel vats, Use of indigenous yeast, Malolactic fermentation, Regular bâtonnage (stirring up the lees). Ageing in oak barrel, Ageing in stainless steel vats, Traditional corks, Ageing on the lees, Regular bâtonnage (stirring up the lees).
Golden colour, bold, golden yellow highlights.
Aromatic, persistent, yellow flowers aromas, stone fruit aromas, mandarin orange aromas, spice aromas, butter aromas.
Fish in a sauce, White meats, Poultry, Cheeses, Cream desserts
11° - 14°
From 2009 to 2024
No allergen detected