VINIFICATION AND AGEING
Grapes from selected parcels are harvested early in the morning and cooled for 20 hours to reach 3 degrees before process. After a skin contact of 2 hours grapes are pressed. The must get decanted after 15 hours. Fermented in new french oak barrels it ages on lees for 4 months plus 8 months.
Apple, citrus, quince and toasted notes
Very mineral, tasty, good finish, touch of limestone.
12 - 14 °C
Seafood, fishes, quail, capon