Vinification
釀造過程
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The three grape varieties are vinified together. Pneumatic direct pressing at a low pressure. Cold settling of the must during one night - elimination of the turbid elements in suspension, and then alcoholic fermentation in thermo regulated stainless steel vat at a low temperature, between 64 and 68°F (18 and 20°C). The Malolactic fermentation is not processed in order to keep more liveliness. Ageing on the lees in stainless steel vat. Bottling in February following the harvest.
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Tasting Notes
酒評 |
Colour - Steady straw yellow color, with green tints.
Nose - Powerful nose of white flowers, acacia and fruits with white flesh.
Palate - Harmonious and lively mouth with a fruity finale and even a few notes of honey.
FOOD AND WINE MATCHING : To be served at a temperature of 9 to 10°C.
Goes well with vegetables soup, grilled fish - salmon, turbot, seafood and goat cheese soufflé.
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