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.
Gentle berry and citrus aromas. The palate has lightly honeyed, apple characters with a touch of redcurrant. Some appealing weight and texture balanced by crisp acidity and a delicate mousse.
Pair with chicken, fish dishes and salads - but perfect with or without food!