Vinification

The harvest is done by hand placing the grapes into small plastic baskets, and transporting them to the winery. Where the grapes will be de- stemmed and lightly crushed. The alcohlic fermentation takes place into steel tanks with a maceration on the skins for 10 days. Then follow an aging into clay amphore for 8 / 10 months. The wine will then be blended and bottled to be ready for the market there shortly after. 

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Tasting notes

Color: Deep lemon color with golden hues.

Nose: A delicate bouquet of lemon, white flowers sage and thyme.

Palate: Medium to full mouth feel with a good acidity, wonderful minerality and a pleasant finish.

Pairings: Shellfish, raw and cooked fish dishes, and dishes with a delicate umami flavors