WINE MAKING:

Before crushing grapes are cooled at 10-12°C for 12- 15 hours to extract many primary aromas from the skins. After this cold maceration process, grapes are pressed and immediately fermented by selected yeasts at low temperature (18-22°C).

AGEING:

Ageing in French oak barrels for 6 months and following refinement in stainless steel tanks.

ALCOHOL:13 % by Vol.

STORAGE:

At cellar’s temperature 15-16°C (59-61°F)

SERVING TEMPERATURE: 10/12°C

MATCHING:

Fish first courses, fish soups, oyster and raw fish, risotto with vegetables, fresh and spicy cheeses.

WINEMAKER’S NOTE: Straw-coloured. Very intense floral and fruity bouquet (orange flowers and grapefruit) accompanied by hints of elegant oak aromas. This full-bodied masterpiece possesses a palate which is dry with a smooth fruit-flavoured finish balanced by a good acidity.