| Climat |
Altitude: between 280 and 400 m. a.s.l. |
| Composition du sol |
Sandy soil with limestone presence. |
| Température de fermentation |
15 °C (59 °F) |
| Vinification |
Grapes are picked and collected into bins, stocked into a cold room at 0 °C (32 °F) for 5 -10 days, de-stemmed and gently crushed without oxygen. After static clarification, the yield is about 50%. Selected yeasts are inoculated; fermentation takes place at a regulated temperature of 15 °C (59 °F) for 30 days. |
| Affinage |
2-3 month refining and stirring on the lees in stainless steel. |
| À déguster avec |
Pairs well with appetizer, seafood and white meat. |