Starts with active dry yeast (Cerevisiae). Fermentation managed by a reductive method with minimal aeration, protecting the wine from oxidation. Temperature: 14-16 degrees Celsius (57-61 Fahrenheit)
Wine conserved on its lees in stainless steel vats for 2-3 months before bottling.
APPEARANCE:BRIGHT, PALE YELLOW WITH GREEN HIGHLIGHTS.
NOSE:INTENSE NOSE OF LEMON, GOOSEBERRY AND ASPARAGUS.
IN MOUTH:ELEGANT AND WELL-DEFINED WITH FINE ACIDITY.
PAIRING RECOMMENDATION:RAW SHELLFISH WITH GREEN SAUCE.