VINIFICATION: delicate buffing and grape marc pressure forseparating the grape must from the skins. The fermentationwith controlled temperature doesn’t overcome the 18°C. withyeasts injection.
MATURATION: minimum six month on the yeasts in steelinox barrels.
TYPICAL CHARACTERISTICS: yellow mantle from the pale greenshivers, captures the sense of smell with fresh perfumes of pear,plum, bark of lemon, musk, sage and sprout of flint. Greatgustatory cleaning, it lengthens fresh and sincere on a slim wakeof aromatic grass.
RECOMMENDED COMBININGS: mix well with refined dishes asfoie gras and shrimps crudité, excellent with the basmati rice;a carpaccio of sturgeon with bark of orange juliennewould be the perfection.
SERVICE TEMPERATURE: 10-12°C.