An
average altitude of 250 metres, traditional vine training and
low yield vineyard management make it possible to produce a
modern wine with a surprising personality.
After
soft pressing, the must is fermented off skins at a temperature of 15-16 °C. It follows a short period spent maturing on lees.
Tasting Notes
Colour: pale pink.
Bouquet: intense nose characterised by evident floral and citrus notes.
Palate: Elegant, crisp, silky and lingering, ending with a fruity finish.
