3 months of aging on lees in vats.

Shellfish, grilled and cooked fish, poultry, pasta, salads, rice meals, foie gras and soft sheep cheeses. Serve between 8-10C (46-50F).

Fresh and long on the palate. Bright lemon yellow color. Floral aromas on the nose with citrus notes.

Harvest of selected grapes in the winery single-estate vineyard. The must undergoes a static clarification which then ferments temperature-controlled stainless steel tanks to maintain its personality and varietal characteristics.