The Story
The wine is fermented with indigenous yeasts and aged on its fine lees for one year in large neutral oak vats and 500-liter barrels without bâtonnage. It reveals an alluring lemon-green hue and an expressive bouquet of green apple, juicy pear, lime zest, and ripe peach, intricately layered with subtle secondary nuances of toasted brioche, almonds, and fine lees. The medium-bodied palate is wonderfully textured and balanced, combining elegant fruit depth with a vibrant acidity and a long, crisp, mineral-driven finish.
Food Pairing: Pairs phenomenally with baked white fish in lemon-butter sauce, fresh seafood paella, grilled razor clams, or creamy goat cheese tapas.
Description
The wine is fermented with indigenous yeasts and aged on its fine lees for one year in large neutral oak vats and 500-liter barrels without bâtonnage. It reveals an alluring lemon-green hue and an expressive bouquet of green apple, juicy pear, lime zest, and ripe peach, intricately layered with subtle secondary nuances of toasted brioche, almonds, and fine lees. The medium-bodied palate is wonderfully textured and balanced, combining elegant fruit depth with a vibrant acidity and a long, crisp, mineral-driven finish.
Food Pairing: Pairs phenomenally with baked white fish in lemon-butter sauce, fresh seafood paella, grilled razor clams, or creamy goat cheese tapas.
