After manual harvesting and transport to the cellar in small boxes (18kg-20kg), the bunches were destemmed, preceded by a light pressing and decanting for 48 hours. Aging for 6 months in stainless steel vats.
Floral aroma, green in color, and very refreshing in the mouth.
Advice for Store and Serve:
Storage Lying at a temperature of 15°C. Serve at a temperature of 10-11°C.
Fish dishes (especially cod and tuna), as well as white meats and soft cheeses.