Hand-selected grapes. Destemming and soft crushing. Fermented at 12°C for 20 days with selected yeasts. Aged for 3 months in second - and third - use French oak barrels (with lees). Golden color with green sparkles. The nose is very aromatic with a citric and floral profile, especially white flowers, accompanied by subtle notes that remind of vanilla, which are the result of the time spent in wood. The contact with lees makes the mouth vibrant and with an elegant acidity.
Serve at 10-12 °C with fish and shellfish, white meats, cream-based sauces and Asian food.
Jau galite prisijungti prie savo asmeninės paskyros