Best served at around 8 – 10°C.
Following harvest, the grapes are left in cold maceration for 4 hours. The fermentation takes place in new American oak barrels. Once the alcoholic fermentation is finished, the wine is left on its lees for 3 months for maturing before the bottling.
The color is a pale greenish yellow. The nose has subtle aromas coming from the oak barrels of toast and spices. Then fennel, white flowers and tropical fruit notes that come from the aging on lees. The palate is fresh yet complex with a silky, long, well-balanced finish.