After overripening on vine the grapes are processed to a cold-maceration for a complete aroma extraction.
The must starts the fermentation in a temperature controlled steel tank (12°) to enhance the aromatic characters through the stay on the lees.
It presents yeast notes and a fresh fruit inkling at the nose and is sapid and fruity on the palate with complex and elegant vanilla notes.
Perfect companion of shell fish goes equally well with all starters, chicken and veal dishes.
Best serving: 12 – 14 °C