Nose
Floral nose, grapefruit notes, exotic fruits.
Palate
Sweet and luscious in mouth, lemony notes, & beautiful freshness, persistent finish slightly toasted.
Harvest
Manual harvesting from 15th until 17th of September 2018.
Bottling
April 2019
Winemaking
After manual harvesting, musts from the white grapes are obtained by direct pressing (using pneumatic press at low pressure) of the whole harvest (with the stems).
The fermentation of the juice takes place at 16-18ºC in 400L oak casks (15% new barrels).
Aging
On fine lees in barrels during 6 months with stirring (“batonnage”). No malolactic fermentation.
Food Pairing
To drink as an aperitif or with cooked fishes (pikeperch with white butter, scallops)
or goat cheese.
