Limestone soils with small rocks
Hand picked and taken to the press. The must obtained is then transferred either to stainless-steel vats for the alcoholic fermentation to begin. This continues for about three weeks at low temperature (between 15-18°C). During this stage, the yeasts transform the sugar in the grapes into alcohol. Once alcoholic fermentation is finished, a secondary fermentation known as “malolactic” is triggered: lactic bacteria turn the malic acid naturally present in the wine into lactic acid. This process reduces the acidity of the wine and stabilizes it.
In stainless steel tanks for several months
Pale yellow with golden reflections.
Expressive and aromatic with floral notes of honey and white flowers on the nose
This wine is supple, well balanced, generous with hints of honey, acacia and almonds. Buttery, vanilla finish.
Appetizers, fish dishes, pork, poultry and mild, soft cheeses
Alcohol: 11% Vol.
5 – 7 years