This wine undergoes simple stainless-steel fermentation and maturation in the cellar. Destemmed and crushed in chilled morning air, it’s left to soak on its skins for a bit before a delicate basket pressing. It proceeds untouched through alcoholic and partial malolactic fermentation, then filtered and bottled in mid February.
Aromatics include fresh white peach with some citrus notes. On the palate there is honey, starfruit with stone fruit. While delicious now, this wine posses some stony minerality that should benefit from some aging. Its generous texture and is balanced by finely structured acidity and vibrantly fresh flavors.
Calamari, seafood and vegetable pasta dishes.