The grapes are harvested in the first week of September. The must is fermented in stainless steel tanks. The young wine then remains on its fine lees for five months to gain complexity and structure. After two months of aging in the bottle, the wine goes on sale in spring.
The wine shows a light golden yellow with greenish reflections. Intense floral scents unfold in the nose, accompanied by delicate citrus notes and hints of tropical fruits. On the palate it impresses with good structure and length as well as a nice finish.
An ideal accompaniment to fish, shellfish, white meat or Asian cuisine.
