Serve chilled (12°C / 54°F) as an aperitif. It also goes well with fish or a stew.
Vinification: Handpicked and selected on location during harvest. Low-pressure pressing. Low-temperature static must settling for 24 and 36 hours. Vinified in stainless steel tanks.
Maturation: Matured on fine lees for 10 months in French oak barrels. Malolactic fermentation. Racked, fined and lightly filtered before bottling.
50 hectoliters per hectare
600 bottles per year