Vinification: The grapes are carefully selected during harvest. Following crush-destemming, the wine is made using a process known as cryomaceration. The grapes are placed in a temperature controlled vat at 6°-8°C for about 12 hours. Following soft pressing, the must is then fermented at a controlled temperature.
Organoleptic Characteristic: Straw yellow in colour, it has an intense bouquet with prevailing fruity and floral notes. On the palate it is soft, ample, aromatic and persistent.
Pairings: Excellent with hors d’oeuvres, vegetable-based pasta dishes and fish. It also goes well with soft cheeses and white meats.