Pale golden hue with straw-colored and green glints. On the nose we have some notes of broom, hawthorn and rosehip layered with aromas of apricots, quince jelly and stewed pears. Mineral notes and a nutty scent upon airing.
More discreet on the palate, unctuous and, underpinned by a pleasing acidity.
More discreet on the palate, unctuous and, underpinned by a pleasing acidity.
Pressing: membrane press.
Fermentation: alcoholic fermentation, temperature control.
Maturation: settling and fermentation in new oak barrels. Ageing on the lees.
Fermentation: alcoholic fermentation, temperature control.
Maturation: settling and fermentation in new oak barrels. Ageing on the lees.
Serve with a salad, seafood, shellfish, or grilled fish.
Serve chilled 10-12°C.
