2024
Ideal for pairing with seafood, white meats, spices, cheeses, and smoked vegetables.
Aging on fine lees for 1 to 6 months.
Machine harvesting (between 4 and 9 in the morning) to preserve freshness. Skin maceration (8 to 12 hours). Pressing. Cold stabilization (8/10°C) for several days. Fermentation between 16-18°C with natural yeasts that reveal the aromas of Sauvignon.
Bright pale yellow with some green tones.
The nose reveals intense notes of lemon followed by mango, lychee, and yellow peach.
On the palate, it is elegant, with good volume and a fresh, salty finish.
Bright pale yellow with some green tones.
The nose reveals intense notes of lemon followed by mango, lychee, and yellow peach.
On the palate, it is elegant, with good volume and a fresh, salty finish.
