The whole berries are pressed gently in a pneumatic press. After a first racking, the must is transferred to temperature-controlled fermentation still vats. The wine stayed on the lees for all of its life before bottling.
Clarification of the musts made with a new “state of the art” flowtation bio-system.
Bottled under vacuum. It is a vine-bland of SAUVIGNON BLANC and SANCERRE clones.
Pale straw with greenish tints, delicate but very aromatic on the nose with aromas of yellow pepperoni, melon, sage and peach. Taste corresponds to what is perceived by the nose, it is balanced and elegant with fresh acidity followed by an oily mouth feel and a persistent aftertaste of fig syrup and tropical fruity flavors.
A good partner for ham starters and fish dishes, especially with sauces