Vinification: Selection of the best physiologically ripe grapes; 12 hours skin contact; fermented in stainless steel; kept on the lees for 5 months in traditional acacia wood barrels.

Tasting notes: Intensive yellow; pure peach aromas; the palate is tightly knit and has acid structure rich in finesse.

Serving suggestion: Goes best with fish e.g. with trout or salmon; also very good with spicy food; especially asian cuisine.