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Average vineyard age: 40 years
Vine training system: guyot
Harvesting period: September
Vineyard location: Cormòns (GO)
Dynamic skin maceration takes places in an environment that is saturated with carbon dioxide thus protected from any oxidation and bacterial proliferation. Fermentation takes place at a controlled temperature of 18°C.
The wine is then racked part into stainless steel tanks and part in 500-liter tonneau barrels. It spends a few months on the lees and then it is assembled and bottled. The wine ages then for a further period in the bottle before being released.
Floral, alluring, complex. It presents a golden yellow color and a nice fluidity.
The nose of jasmine and bergamot is intense and elegant with hints of flint and Williams pear that mingle, offering a pleasingly warm sensation.
In the mouth it is harmonious, intense and mineral and offers a long sensory experience with its persistence and pleasant after taste.
It particularly complements vegetable soups and fish chowders.
Excellent paired with seafood risottos and grilled fish.
SERVING TEMPERATURE: 12°C