The hand-picked grapes arrive by gravity into the winery. A gentle low-pressure pressing takes place with just 50% extraction of the free-run juice. Each variety is fermented separately in small tanks at a controlled temperature.
The wine is then aged for over 24 months on lees after a second fermentation in bottle.
Tasting Note: Complex nose with honey and greengage notes lovely richness yet remaining fresh, with good balance and fine mineral acidity. A hint of brioche on the long, elegant refined finish.
Food Match: Ideal as an aperitif, with ceviche, sushi and sashimi