VINIFICATION AND AGEING :Made from grapes picked in the fi rst week of September, placed in small cases, and then given a very soft pressing at low temperature (4°C/39°F). The 50% must underwent temperature- controlled fermentation in stainless steel tanks, and the remaining 50% in 25hl barrels staying on its lees until April. It then matured for several months in bottle.COLOUR :A bright golden straw-yellow, with faint greenish highlights.BOUQUET :Very elegant with hints of broom fl owers, pear and tropical fruit, together with a spicy notes of vanilla, cinnamon and white pepper.FLAVOUR :Rich and deep, with delicate sweetish and spicy notes at the end.SERVING EMPERATURE:Serve at around 12° C. (54° F.).
FOOD MATCHING NOTE
Perfect with green cheese and pasta dishes, with fi sh or white meats.