Production
The vines are guyot-trained and grown in chalky soils on a 10 hectare, south-east facing vineyard plot. After harvesting in early September, the grapes are fermented in stainless steel for around 10 days at 17ºC. Produced predominantly from Glera, with some Pinot Noir added to give colour - the Pinot Noir is macerated overnight in the press. There is no malolactic fermentation. The wine spends a few months on lees before bottling.
Tasting notes
Gentle berry and redcurrant aromas. The palate has light red apple characters with a touch of raspberry. Some appealing weight and texture balanced by crisp acidity, a persistent mousse and good length.
Food match
Pair with chicken, fish dishes and salads - but perfect with or without food!
