partially exceeding 30 years
Selection of grapes with highest physiological ripeness, destemmed, crushed and after short fermentation with the skins pressed gently in pneumatic press. Temperature-controlled fermentation in stainless steel tanks followed after “bâtonnage“ and aging in stainless steel tanks.
Brilliant medium yellow-green, with the aromas of tropical fruits and a hint of tobacco. In the mouth fruity with some delicate sweetness, balanced by a lively acidic structure. A long finish with minerality.
Serve chilled (10-12° C)
fits well with wide variety of dishes, including cold starters, veal and poultry as well as all fried food
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