| Climate |
Altitude: 300 - 550 m. a.s.l. Exposure: South - Southwest. |
| Harvest |
By hand, with the selection of the grapes. |
| Vinification |
Gentle whole cluster pressing and clarification of the must by natural sedimentation; slow fermentation at a controlled temperature. |
| Ageing |
On the lees for nine months partly in big wooden barrels (50%) and partly in stainless steel tanks (50%); blending three months before bottling. |
| Pairing |
Oysters, salmon tartare, and crudités of shellfish, as well as green apple risotto with crispy fried char filets, poached lobster, or roast lamb in a herb crust with poached asparagus. It also pairs with mature goat’s cheese. |