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Great with anything with a shell, prosciutto and herby veg dishes.
With its high natural acidity, leafy nose and light texture, this makes for a great all rounder with a variety of cuisine.
Sourced from vineyards 10k from the sea at an altitude of 260-300 metres with a an average age of 12 years. The grapes were de-stemmed and lightly crushed. The juice was immediately pressed, (only the lightest pressings are used) and cold settled for 2 days at 8ºC. Thereafter the clear juice was racked off its gross lees and transferred stainless tank for fermentation. No malo, no oak.
30 Cases / 5 Layers
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