Description
WINE MAKING Traditional: skin contact (50%) and cold fermentation (16/18°C). The wine is aged on the lees for about 3 weeks, which accounts for its round, smooth, and remarkably fruity flavour.FOOD PAIRING
It is ideal as an aperitif, or with fish, seafood (a must with oysters), and cheese.
AGEING POTENTIAL
Best enjoyed young (2 years).
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