Fresh aromas of ripe citrus fruit and peaches, along with a smooth palate with medium body.

The grapes were destemmed and pressed gently to avoid extracting bitter phenols. The juice was left to settle and then put into stainless steel vats where the alcoholic fermentation took place with natural yeasts at temperatures ranging between 16-20°C. Malolactic fermentation was blocked and the wine aged over its fine lees for 6 months.

Fresh garden salads, various types of seafood and light cheeses.