Light golden yellow color. Citrus textures act as a common thread throughout the tasting. The palate presents a fragrant and full wine, connoted by a good savoriness.
The destemmed grapes, placed in conditioned steel tanks, undergo a pellicular maceration of about 14 hours at a temperature of 6°C in order to safeguard the transit aromatic precursors from the skin to the must. This is followed by fermentation at a controlled temperature of 16°C. Aging for at least six months in steel with frequent bâtonnage.
Excellent when paired with raw fish and sushi dishes. Recommended with truffled eggs and aged cheeses.
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