Fermentation in stainless steel tanks with temperature control at 16C for 15 days and ageing on the lees.
Straw yellow in color with green highlights. Intense aromas of white flowers (acacia and almond blossom) aromatic herbs of fennel and fruits of pear, melon and citrus notes. A fresh and clean start on the palate with a long finish followed by citrus.
Pairs well with grilled fish, salads & veggies. Works well with pasta, shellfish and cream based sauces.