Cryomaceration (8-10 hours at a temperature of 5°C); soft pressing; natural settling; inoculation of selected yeasts; controlled fermentation at 15-18°C; refining with weekly bâtonnages; clarification and filtration.
In stainless steel tanks; tartaric stabilization; bottling.
Alcohol content: 13.5% vol.
Straw yellow shades; intense, pleasant, and delicate; harmonic.
Sophisticated fish courses, crustaceans and seafood.
Serving temperature 8-10°C