Manual grape harvest in boxes, immediate destemming and maceration on the grape skins for 2 to 3 hours, with cooling. Soft pressing, clarification and cold settling, separation of the grape must, addition of selected yeasts and controlled temperature fermentation. Vinified and stored in stainless steel barrels.
Pairings: aperitif, delicate risotto, fish dishes, spider crab, lobster, crab.
Serving temperature: 12 ° -14 °