Production

Harvested the first week of September. After it settles, the must is fermented for 20 days at a controlled temperature. Bottled at the beginning of the year.

Tasting notes

Attractive pale salmon colour. Clean and powerful on the nose with intense aromas of strawberries and roses. Very big on attack, with a round, elegant texture. Pleasant acidity and long after‑taste.

Pairing

Appetisers, mild cheeses, salt‑cured fish, sushi, seafood and all sorts of fish, and light meat.