| Grape varieties |
50% Sauvignon - 50% Semillon |
| Harvest |
Hand-harvested grapes in crates. |
| Winemaking |
Skin maceration for 10 days at 4°C (50% destemmed and crushed grapes mixed with 50%
must from direct pressing).
Fermentation in jars at 16–18°C using indigenous yeasts.
Malolactic fermentation halted.
|
| Livestock farming |
Aged for 10 months on fine lees in jars: 50% in stoneware and 50% in terracotta. |
| Serving temperature |
12°–15° |
| On-call hours |
Ages 3 to 6 |
| Tasting |
Nose: Mediterranean scrubland, eucalyptus, menthol.
Palate: aniseed, full-bodied.
Finish: mineral. |
| Wine and Food Pairings |
Monkfish tail on a bed of fish velouté, truffle-infused butternut squash velouté, cheese. |
