Nose
Notes of citrus, acacia and boxwood.
Palate
Mineral and fruity attack with a very refreshing style.
Growing Conditions
Clayey-siliceous and clayey-limestone.
Simple Guyot pruning, mechanical harvest.
Winemaking
Traditional vinification, 24-hour skin maceration followed by pneumatic pressing. Cold stabilization of the must for 48 hours. After racking, the must ferments at 18°C.
In stainless steel tanks on lees for a minimum of 3 months.
Appearance
Bright light yellow color, pale green highlights.
Food Pairing
It will pair wonderfully with fish and seafood.