Picked from 20-year-old espalier trained vines at the end of August / early-September, the vines yield around 90 quintals per hectare.

Temperature controlled fermentation at 18° C and aged in stainless steel vats.

Straw yellow with slight green notes. Intense and complex sweet apple and pear perfume with some soft orange flora. Dry, well-structured and a palate that reflects the delicious aroma.

Fish and shellfish, it also goes well with chicken, pork and veal.