Tasting notes

Colour: light green-yellow
Nose: interesting bouquet of toasted nuts and ripe apples with hints of quince and melon
Taste: fresh, slightly sour, slightly sweet and rounded with predominant notes of candied quince peel

Wine production

The grapes are harvested by hand when they reach optimum ripeness. After de-coking, they are cooled to a temperature of 4-6 °C and carefully pressed with a pneumatic press. The settled clear juice then begins to ferment slowly in stainless steel tanks under strict temperature control (15-18 °C). Fermentation is stopped by cooling after the optimum ratio of sweetness and acidity has been reached to preserve the wine’s natural sweetness and freshness. The wine is usually bottled several months after the vintage.

Food

appetizers, spicy dishes of Asian cuisine
Temperature: 10-12 °C.