Grapes from 20 years old vineyard were hand harvested, de-stemmed, crushed and let on skins for 7 days. Fermenting juice was then lightly pressed out, let to finish fermenting and age in 300 L French mixed wood barrels (oak + acacia) and 200L old oak barrels. After 9 months of ageing on fine lees a small dose (20mg/L) of Sulfites has been added before bottling.
White wine with light yellow colour, citrusy notes on nose and structured taste with hints of white stone fruits.
Pairing with light pasta dishes, leaf salads, seafood, oysters, risotto.
Residual sugar 3.5g/L, acids 6.5g/L, alc. 13% vol., sulfites total: 35mg/L.