This wine is a blend of different grape varieties, in proportions that vary from vintage to vintage. It is fermented in steel and aged in 2,500-litre oak barrels, where it remains on the lees for 12 months. The grape varieties compounding it always mingle well, as required by any self-respecting blend. It is a big, balanced, concentrated wine.
IN THE VINEYARDS
Training system: Guyot
Clones featured: various
IN THE WINERY
Wine processing: white
Crushing: soft; whole grapes
Fermentation: at a controlled temperature of 19°C with cultured yeasts
Ageing: in 2500-litre oak barrels for one year on the lees
Malolactic fermentation does not take place
It is a classic appetiser wine, for aperitifs and pairing with canapés.