Fermentation with wild yeast in barrels with temperature control between 15 and 20°C. Malolactic fermentation in barrels too. Maturation for 9 months with 10% new oak.
Beautiful deep straw-yellow color. Lifted aromatics of fresh apricot and peach as well as floral and mineral hints. The palate is silky, fatty and rich but perfectly balanced with a pleasant mouth-watering acidity. A terroir wine of great length and precision.
Serve at 12-14ºC with frog legs, freshwater fishes, fish in sauce, white meat, apricot tart