Rich nose, with floral and fruity notes. Peach, lychee, grapefruit.
Fat and fleshy, complex aromas with grapefruit and lychee flavours.
Ploughing on 2/3 of the area. Thining out of the grapes if necessary.
Harvest with sorting table.
Low temperature fermentation.
70% maceration on the skins.
Aging on thin lees (3 months).
Cellaring: 2-3 years.
Straw yellow colour.
Shellfish, seafood, grilled fish or goat cheese.