After a brief period of decantation, the must is racked and fermented at a controlled temperature. Once fermentation is complete, it remains on the fine lees until spring.
COLOUR
Bright straw-yellow with real lustre.
AROMA
Reveals a decidedly intense nose, with alternating notes of apple, banana and vanilla, together with delicate hints of hedgerow.
FLAVOUR AND TASTE
Racy but balanced, it has a tangy taste and fresh body, with a harmonious finish.
FOOD PAIRINGS
It goes well with starters and risottos. Best served with fish and white meat.