100% stainless steel. Whole cluster pressed, sediments worked in the must and battonage in the tank post-fermentation.
Light golden yellow. Notes of peaches, white owers, and tropical fruit on the nose. Fresh palate with citrus and ripe pineapple notes. Medium bodied with balanced acidity and a persistent nish.
Recommended with dense sh such as sea bass with bèchamel or mushroom sauce, rosemary-sautéed potatoes, and capers. Also pairs nicely with fresh green salads such as arugula with mild olive oil. Serve at 13°C / 57ºF.