• Composition: 100% Sauvignon
  Method of cultivation: Guyot
  Vines per hectare: 5500
  Vinifcation: Maceration: cold, on the skins; Decanting: cold, static; Fermentation: 12 days in stainless steel vats
  Élevage: on fine-grained lees for 6 months
  Ageing: in the bottle for a further 2 months
  Tasting notes: golden colour. Has a very fine and typical bouquet, which reminds of sage, paprika and leaves of tomato. Wine of great structure and at the same time of excellent acidity Accompaniment: elaborated starters of strong favour, spicy courses, seafood and crustacea
  Serving temperature: 10°-12° C

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