Winemaker Notes 

Manual harvest in perforated crates. Pressing with a pneumatic press. Settling by flotation. Fermentation in thermo-regulated stainless steel vats at 16°C. Second fermentation in bottle with aging on lees for a minimum of 12 months. Golden yellow color with slight green reflections. Fine and delicate on the palate, it lets out notes of peach and toasted bread that we find in a full and balanced palate.

Food/wine pairing: To drink as an aperitif and with your desserts.