"Harvesting by hand, destemming and crushing. Skin maceration / fermentation of about 30 days, in stainless steel tanks. Aged on lees in stainless steel vats for 8 months."
"Fresh wine with aromas of fresh fruit, citrus zest and mineral notes."
"Drink now, and keep for up to 3 years. Serve between 8°C and 12°C."
"Aperitif, seafood, fish, cheese."
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