Grapes are chilled at 10 Degrees C before destemming and gentle pressing. The first fractions, the most prized, are cold decanted for 48 hours before fermentation is begun and kept at between 15 – 18 Degrees C. The wine is left on the lees for at least 4 months. The wine is bottle aged for at least 1 month before sale.
COLOUR: Bright straw yellow.
AROMA: Intense with citrus zest, white fleshed fruit and tropical fruits with Balsamic notes from Mediterranean shrubs and hints of iodine.
TASTE: Tasting is energetic and quick fire yet all embracing, freshness and saltiness dictate the rhythm and underpin the aromatic fruity and Balsamic hints.
Drink with fish soup, crustaceans, filled pastas, fish dishes and creamy cheeses.