Tasting note
Bright pink-orange colour evolving in "onion skin" colour. Delicate smell characterised by white-fleshed fruits. Balanced vivacity on the palate.
Viticulture
Single guyot pruning, natural green cover between the raw, mechanical weeding under the raw, disbudding, green harversting. Environmentally friendly approach to vine management on all of our vineyards.
Vinification
Mechanical harvest. Grapes are pneumatically pressed at low pressure. Juice is cold settled. Slow fermentation takes place in temperature controlled stainless stell tanks for 2 or 3 weeks. Wine is aged on fine lees for about 5 months. No fermentation malolactic in order to preserve freshness.
Food Match
White and red meat, grilled meat, desert and asian food