Harvest: late August/early September with thinning grapes. Training system: Guyot. Exposure: Southwest. Altitude: 550 m above sea level.
Sandy with high minerality
Vinification: Destemming and crushing, followed by pressing. Fermentation at a controlled temperature (15°C) until complete alcoholic fermentation. Aged in stainless steel until bottling.
Salmon pink with orange highlights. Delicate, with fruity and floral notes. Fresh on the palate, with a hint of acidity that enhances the minerality.
Aperitif
Fish
White meat
Excellent as an aperitif and with delicate appetizers, fish, and white meats. Serving temperature: 8°C. Ready-to-drink wine, best consumed within 2 years.
