VINIFICATION: Maceration on the skins for 6 hours and fermentation in new 300 l barriques. For Roussanne grapes, pressing takes place in a pneumatic press. Finally, controlled fermentation in stainless steel tanks at a controlled temperature between 18-19 °C.
COLOR: Straw yellow with golden notes.
BOUQUET: The nose is intense and mineral with notes of stone fruit (peach, pear), pear brandy, liquorice and wild flowers.
PAIRING: ideal with fish, prawns and exotic dishes. Even more appreciable if combined with more complex dishes after further evolution in the bottle for up to 3/4 years.
TASTE: Elegant hints of spices such as white pepper. Persistent, fresh and round finish with intense fruity and tea notes. Good minerality.