After overripening on vines the grapes are processed to a cold-maceration for a complete aroma extraction.
A small part of the must starts the fermentation in a wood barrel and the other part makes the fermentation in controlled temperature steel tank.
After the fermentation both are blended.
It has light wood notes and a fresh fruit inkling at the nose.
It is sapid and fruity on the palate with complex and elegant vanilla notes.
It’s the perfect companion for shell fish, starters, chicken and veal dishes.
Best serving: 12 – 14 °C