Vinification method : Pressing under oxygen-excluding conditions. Fermentation at low temperatures.

Ageing : Aged for 9 months in demi-muids, regular lees stirring

Tasting : A delicate, rich and harmonious nose composed of white and yellow fruits, with subtle notes slightly toasted. It continues with a complex mouth that amazes with its freshness and minerality.

Food pairings : Once open it will perfectly accompany your gourmet meals, mediterranean cuisine. To serve at 12 – 14°C.