Mineral wind blown loess on top of basalt bedrock.
After 24 hours of cold settling, each varietal is fermented separately in stainless steel tanks at cold temperatures to preserve the aromatic intensity. Fermentations are arrested at 30 g/L RS on average. After a short aging the blend is put together in May following the harvest and bottled under screwcap to guarantee freshness. Sterile filtered to guarantee stability.
Melon with hints of rose petals.
Ideal with lean red meats and poultry, pasta dishes, creamy cheeses and nuts.