Organic viticulture. Traditional hand picking into small crates. 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).
Gold colour, Brilliant.
Expressive, fruity, citrus aromas.
Aromatic, generous, citrus hints, fresh fruit hints, round, slightly mineral, structured body, good intensity, long length.
Seafood and shellfish, Grilled fish, White meats, Poultry, Cheeses
From 2020 to 2033
No allergen detected