Sustainable viticulture. Traditional hand picking. Fermentation in oak barrels, Use of indigenous yeast. Ageing in oak barrel, Light filtering, Traditional corks, Ageing on the lees, Regular bâtonnage (stirring up the lees).
Yellow colour, Brilliant, green highlights.
Complex, subtle lemon aromas, slight pear aromas, subtle vanilla aromas.
Seafood and shellfish, Shellfish, Fish in a white sauce, Grilled white meats
From 2016 to 2026
No allergen detected