WINEMAKING: Hand-harvested. Two days maceration on skins; pressed
then fermented on indigenous yeasts in temperature-controlled tank.
Malolactic conversion blocked. Aged for six months in tank.
TASTING IMPRESSIONS: Aromas of citrus and pineapple, notes of sage and
rosemary. Medium-bodied, fresh, lively.
PAIRING SUGGESTIONS: Fresh sheep’s cheese, appetizers; as an aperitif