Wine-making techniques: Grapes are harvested in the second two weeks of October. The must is settled and then fermented at cool temperatures using selected yeasts. The wine is aged on its lees in stainless steel but sees no oak.
Tasting notes: Pale yellow colour. Offers a rich and intense aroma of fruit with hints of apple, pineapple, quince and pear. It is fresh and clean in the mouth with excellent acidity, good structure and a floral finish.
Food pairings: A wine for the whole meal equally at home with hors d'oeuvres, soups, fish dishes, cold dishes, buffalo mozzarella and fresh cheeses. Serve at 10°C.