Stabilization on lees for 5-6 days to extract the precursors of thiolated aromas
Static cold settling (48h). Alcoholic fermentation in stainless steel vats with temperature control
Pale yellow with shiny reflects
Intense nose on citrus with notes of boxwood
Fresh on the palate with a final on lemon and grapefruit
To be served between 11- 12°C.
On its own, as an aperitif, seafood, fish
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