Microclimate: Temperate characterized by winters tending to cold and summers to hot with thermal ranges evident.
Production Process: Manual harvest and soft pressing. Must decanting on yeasts and temperature controlled fermentation.
Organoleptic Properties: Colour – pale yellow verging to gold; Bouquet – penetrating and fruity; Taste – dry, fresh with a characteristic hint of almond.
Alcoholic Graduate: 13% VOL.
Serving Temperature: 13,0°C
Pairings: Starters, shellfish, fish, rabbit, chicken, soft cheeses.