Vinification: Typical, white wine vinification techniques, long fermentation in stainless steel tanks. 12 months on the lees and 7 more in the bottle.

Characteristics: Yellow, green tints. On the nose the wine is rich and complex with ripe lemon and other citrus fruits, flint stone, bread, honey, jasmine, toast. On the palate salt, citrus and stonefruits are detected. A full bodied wine with balancing acidity, structured and concentrated with very long after-taste.

Paired with: Grilled sea-food, roasted white meat.

Served at: 12° C.