TERROIR: Our light, gravelly soils are strongly influenced by the Mediterranean climate.
TRAINING SYSTEM: Guyot
VINIFICATION: Gentle pressing of the grapes, fermentation in stainless steel tanks at controlled temperature.
AGEING: 6 months on the lees.
TASTING NOTES: Aromas of tomato leaf and bell pepper blend with notes of nectarine and exotic fruits. Full-bodied, slightly saline, with pronounced minerality.
SERVING TEMPERATURE: 8–10°C
FOOD PAIRING: Excellent not only as an aperitif but also with fish dishes and herb-infused risotto.
