The colour is intense straw yellow with greenish reflexes. The bouquet is reminiscent of exotic fruits, matured pears, hawthorn and acacia honey. In the mouth is warm, velvety, sweet with a nice acidity level, giving the wine freshness and a long lasting aftertaste This wine is excellent as an aperitif, it is its very best served with starters and fish and shellfish dishes. It is the perfect summer wine, but its gastronomic pairings know no seasonal limits.
TASTING NOTES: The colour is intense straw yellow with greenish reflexes. The bouquet is reminiscent of exotic fruits, matured pears, hawthorn and acacia honey.
In the mouth is warm, velvety, sweet with a nice acidity level, giving the wine freshness and a long lasting aftertaste.
PAIRINGS Excellent as an aperitif, it is its verybest served with starters and fish and shellfish dishes. It is the perfect summer wine, but its gastronomic pairings know no seasonal limits.
Vinification: the grapes are collected in 20 kg baskets. 50% of the grapes are de-stemmed, crushed and submitted to a cold maceration for 24hours at a temperature of 10 °C. At the end of the maceration grapes are softly pressed. At the same time the residual 50% of the grapes are directly put into the presses prior to crushing. The first juice (the "flower") is then separated from the skins through a gentle pressing. Following these two vinification methods the wine is kept in stainless steel tanks at a controlled temperature,where the fermentation is carried betweenf 18-20 °C.
Once the fermentation is finished, the wine obtained from cryomaceration is then put together with the one obtained with traditional method and stored at 5 °C in order to prevent the malolactic fermentation to take place.
Ageing: the wine is kept in steel tanks for 4-5 months at low temperature and on the finest dregsin order to improve the aromatic content and the "volume" of the wine.The wine is subject to cold stabilisation process and bottled before summer.
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Viticulture The vineyard consist of 33 year old vines planted at a density of 5500 vines per hectare, on clay limestone and gravel soils. The East to West facing vineyards produce yields of up to 49 hl/ha. Grapes are machine harvested in September. Vinification Grapes are double manually sorted in both vineyard and winery, then subsequently destemmed but not crushed, going through a brief period of maceration on its skins before being pneumatically pressed. Fermentation took place in stainless steel tanks, and the wine goes through further maceration post fermentation. The wine is then matured in French 225L oak barrels for 15 months, of which 80% was new oak.
Indulge in the last of the summer sun with our curated end of season collection of six bottles of delightful wines that capture the essence of summer. Experience the delightful blend of strawberry and red apple, the tropical fruit medley with hints of zest and zing, and the invigorating combination of lemon, grapefruit, and herbaceous notes. Every wine in our selection box promises a unique and exciting journey for your palate.