Colour: pale pink with orange highlights

Perfume: slight hint of bread crust, but also cherry and berries

Taste: full, delicate and slightly tannic

Serving suggestions: ideal with toasted hazelnuts as an aperitif, but it also goes well with fish dishes and appetisers in general

Serving temperature: 8-10°

Vinification: it is harvested early to preserve the acidity characteristics. White vinification, in stainless steel tanks, at low temperatures. Bottle fermentation and ageing on lees for at least 24 months