Background

Tasting notes

Fresh citrus aromas with herbaceous grass and wildflowers on the nose. Yellow apples and Williams pear with citrus and flinty mineral notes. Shows ripeness and richness, with good structure and a clean finish.

Winemaking

The grapes are de-stemmed and pressed. Maceration lasts for 8-10 hours. The gentle pressing takes place in oxygen reduction. The follows the clarification of the must, which is decanted in inert vessels. A low temperature fermentation (14-16ºc) follows for 15-20 days. The wine remains on its fine lees for approximately 5 months before bottling. The wine then ages for 2 months in bottle.

Food pairings

Ideal as an aperitif, it pairs well with fresh water fish such as trout. As excellent with paste courses with elaborate sauces, with meats, with soft cheese and fresh goats cheese.