VINIFICATION: The grapes are destemmed, not pressed, and cooled to 8° C. They remain at this temperature for a few hours to increase the extraction of primary aromas. The soft-pressed must is racked at the same temperature in order to allow for natural fining. Alcohol fermentation is then carried out in stainless-steel vats at 14° C.
AGING POTENTIAL: This wine is intended to be drunk in its youth but thanks to its healthy acidity, it will maintain its freshness for up to 2 years.
NOSE: Intense and persistent. Fruity with clean notes of quince, elderberry, and pear tree aromas. Classic balsamic finish with notes of rosemary and sage.
PALATE: Intense, clean, and fresh with a light aromatic note. Seductive, persistent finish with aromatic complexity.
PAIRING: Seafood, fresh and light cheeses. Light first courses that are not to intense in their aromatic or spicy character.