||White still semi-aromatic
|Composition of the land
||Calcareous, gravel souls on a broad alluvial shelf 60 meters above the sea level.
||Fermentation takes place in stainless steel tanks at a temperature of 20-22°C, followed by a maturation on the fine lees in stainless steel vats and 500-litre French oak barrels from 11 months, with frequent bàtonnage.
||The wine is cellered for 4 months after bottling.
||Excellent with, at example, char-grilled prawns with asparagus and lime sauce.