The promptly chilled must ferments for 15-20 days at a controlled temperature of 15-16° in stainless steel vats with manual punching down which continues for 2-3 months.

TASTING NOTES
Pale golden yellow colour with greenish highlights, aromas of flowering acacia, wild flowers and green apple. Savoury, fresh and light.

FOOD PAIRINGS
Ideal to drink as aperitif or as an accompaniment for fish or shellfish dishes. Serve around 6-8° C.