Harvest: selective harvest by hand in 20 kg crates middle of October
Maceration time: 12 hours
Fermentation: spontaneous, in stainless steel tanks & 40% in big used oak barrels, 4-6 weeks by 20° C
Aging: in stainless steel tanks, 4 months on full lees and another 4 months on fine lees
Botteling: July 2015
Transparent yellow. The nose is youthful, lots of lemon and melon and some crisp peach fruit. On the palate the wine is invigoratingly juicy and salivant. Furthermore herbaceous, carried by a fresh acidity and fibre-clear fruit. The lean body makes it an excellent food matcher.
fish, Asian cuisine, Cabbage pie