Delicate pneumatic pressing, indigenous yeast and malolactic fermentation fermentation in 228L oak barrels. Aged for 18 months on lees in 30% new oak barrels. 670 cases of this wine are made each year on average.
Serve at 12-14 °C with fresh salmon seasoned with dill, crayfish in cream sauce, scallops, intense cheeses, white meat dishes such as veal.
Jau galite prisijungti prie savo asmeninės paskyros