Production
Grown on various sites, grapes are hand harvested at the end of September and immediately destemmed, crushed and pressed. Spontaneous fermentation in stainless steel tanks. Malolactic fermentation takes place with elevation on fine lees. The wine is bottled at the end of June without any filtration or addition of sulphur.
Tasting notes
Complex aromas of baked fruits and white spice with savoury characters. Stone fruit flavours, with hints of pepper and flint in the mouth. Really bright citrus acidity gives depth and length to the textured, mineral palate.
Food match
Smoked salmon or trout with asparagus or light pasta dishes.
