With delicate first courses, main courses with white meats, and fish. Pair with seafood, poultry, salads, and pasta.
A manual harvest of the grapes, soaked for a few hours, with selected yeasts, fermentation at a temperature below 20° C, resting on the lees under the protection of nitrogen. Maturation is done in stainless steel tanks at controlled temperatures below 20° C to avoid malolactic fermentation.
GRAPES: Sauvignon Blanc
COLOR: Pale lemon.
NOSE: Lifted notes of citrus blossom and passion fruit with aromas of fresh herbs and lemon zest.
PALATE: The palate is brimming with zingy tropical fruit balanced with a long, crisp, mineral finish.
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