Orientation: South, south-east.
Soil: Clay-limestone with fine-grained alluvial sediment.
Vineyards are approximately 12 years old.
Yield: 40 Hl / Ha
Harvest: at optimum maturity, de-stemmed and pressed at 8°C.
Cold settling: 24 hours.
Fermentation: 18 – 20°C for 19 – 20 days.
Ageing: 4 months on fine lees in inert vats, (stirring once a week), then filtered and bottled.
Colour: Pale yellow with green hues.
Nose & Palate: Elegant and refreshing; citrus fruit, lemongrass and white flowers.
Flavoursome with beautifully balanced acidity.
Best served chilled.
Pairs well with fish, salads and Thai cuisine.