Clay soil giving intense color and firm wine.
Vinification and maturation
Fermentation under controlled temperature conditions of 16°C for 12-15 days, followed by lees stirring. Two months of ageing in bottles.
This dry and straw yellow colored white showcases a simple nose releasing fruity and vegetal scents. This medium-bodied wine revealing a broad texture and a medium finish.
Perfect with fish dishes and light first courses.