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Bottles production for ectar
Half/end of september
Rapid pressure of the grapes. Important selection of the must and start of alcoholic fermentation with temperature control (11-13° C).
Not less than 4 months in inox tanks with frequent «batonnage». A little quantity aging in bottle.
Minimal filtration; after bottling with technical cork.
Ideal for appetizers, pasta with fish or white rice. Ideal with
freshwater fish (trout) and cheese very fresh.
Total sulfur dioxide
Yellow swith greenish reflections.
Fresh yellow citrus and pear; fermentative notes and balsamic. Peach, melon.
Acid in fairness, mineral, very fresh.