Clear, juicy stone fruit nose with some citrus and white vineyard peach, mineral acidity, pleasant extract sweetness on the palate, bite, very good long finish.
Pairing: Perfect with fish and white meat
Vinification: Hand harvesting in mid-October, gentle pressing, must clarification by gravity, temperature-controlled fermentation in stainless steel tanks, aging on the lees until the end of February.
Residual sugar: 2.3 g/l
Acidity: 6.9 g/l
Serving temperature: 10 ° C