Vinification : Direct pressing, fermentation at low temperatures with maximum protection against oxidisation. Ageing on lees for 5 to 7 months.
Soil : Clay-shale
Colour : Shiny and translucent, pale yellow with green tints.
Nose : Fresh fruit aromas, with dominant citrus and exotic fruit, floral notes like broom.
Palate : The attack is soft, nervous and fresh thanks to its acidity.
Recommendations : Perfect as an aperitif, it will also accompany all dishes based on fish and seafood.
Serving condition in C° : 12-14°C