According to the exposure of the vineyard, the harvest is rigorously done in the earliest hours of the day in order to obtain grapes which don’t exceed the temperature of 14/15 degrees, reaching a good level of maturity and retaining a significant acidity. Upon arrival in the cellar, grapes are softly pressed and the alcoholic fermentation of the must, at a constantly controlled temperature of 10-11 °C , gives it the first connotations of the Riesling wine. At the end of this first phase of the vinification process, of considerable importance, the Riesling is left to mature in steel tanks. Upon completion of fermentation, the wine spends at least 6 months maturing on lees. The wine is bottled in March and then spends at least 36 months ageing, maturing and reaching its finest olfactory expression.

Greenish highlights that tend towards dull pale straw yellow. The bouquet features tropical exotic fruit, fresh citrus, floral scents with pronounced and intense carbide mineral notes. A fine and silky taste which remarks a freshness able to persist over time. An ambitious finish with reminders of licorice, cacao and aromatic herbs.

Charcuterie, white meats, shellfish, molluscs, blue cheeses.