South, south-east facing clay-limestone soil with fine-grained alluvial sediment.
Vineyards are approximately 25 years old.
Yield: 50 Hl / Ha
The grapes are harvested by machine during the night. After light crushing and gentle, low temperature pressing the juice is left to settle for 12 hours. Fermentation is at a temperature of 13 – 15°C in stainless steel vats with lees stirring at the end of fermentation.
The wine is aged for 4 months in the stainless steel vats before light filtering and bottling.
Bright golden yellow colour with green hues.
A delicate blend of exotic fruit aromas with lemon and floral notes on the palate.
The taste is full bodied and decadent with beautiful acidity to finish.
Best served between 8 – 12°C.
Excellent as an aperitif and the perfect pairing with seafood, shellfish, fresh fish and mediterranean cuisine.