Traditional white wine vinification, with soft pressing of the grapes and fermentation in stainless steel at a controlled temperature of 17 – 19 °C. Maturation takes place on the lees in stainless steel tanks until the end of January, when the wine is prepared for bottling.
Its straw yellow color with faint greenish highlights leads us into a floral fragrance of wisteria and a fruity sensation of green apples. The flavour is dry, with good acidity, and it is persistent and delicately mineral.
Ideal for light hors d’oeuvres, it is also an excellent foil for fresh water fish, seafood soups and asparagus.