Grape variety: Malvasia

Vinification: hand picked grapes are crushed under low pressure. The must is cooled to 10°C. After settling for 24-hours, clear must is racked into stainless steel tanks for fermentation into wine. Fermentation is quickly followed by decanting to preserve the fruitiness of the wine, causing no biological deacidification. Wine is bottled in the summer of the year after harvest.

Tasting notes: straw yellow colour. Nose: gentle citrus with apple aromas. On the palate: fresh, mineral wine with elegant aftertaste and pleasant acidity.

Alcohol content: 13 % vol.

Food pairing: perfect as an aperitif, with fish or different other appetizers
Best served at: 10°C

Delivery during 2-3 working days.