1. The grape juice is protected from oxidation. A pneumatic press is used, followed by settling.
2. The free-run and press juices are separated. Cold settling (48 hours).
3. Each variety is vinified separately and carefully, according to its needs.
4. Fermented at controlled temperatures (16°C); malolactic fermentation is prevented.
Mouth: Smooth and round, with fresh fruit, citrus, grapefruit, lychee and citron notes developing into softer, buttery flavours (almonds and a light touch of oak). The fruit character becomes fleshier, while the finish is precise, harmonious and perfectly poised.
This expressive, complex and aromatic blend would be the perfect partner for lobster, cray fish or any other white fish. A fine dining wine.
Drinking window: three years.
