Its bouquet is reminiscent of violet and on the palate it is fresh and fruity with a pleasantly bitter aftertaste.
Ideal in combination with fish and white meat dishes, it is a precious and fragrant aperitif.
Recommended serving temperature: 10-12 ° C.
The harvest is manual. The wine making process is by means of soft pressing, the must is allowed to settle and fermented at a controlled temperature (18-20° C) with selected yeasts and then undergoes a partial malolactic fermentation.
It is then racked, filtered, sterilised and bottled cold.