Tillage, no anti-botrytis, leaf thinning, disbudding, manual harvesting in 15 kg cases. Fermentation at low temperature (16-17°). Fermentation with indigenous yeast. Aging on lees for 3 months.
A wine with a beautiful volume in the mouth that is now accessible. Cuvée on the fruit and gourmet. It can be kept for 4-5 years, to be served chilled.
Asparagus, seafood, etc.