The grapes are harvested at full technological and aromatic ripeness to enhance their aromatic potential and structure. Off-the-skins vinification begins with the soft-pressing of the grapes and continues with fermentation in steel tanks, where the wine stays in contact with the lees for about five months in order to acquire further nuances of flavour.
A bright straw yellow heralds the intense, elegant bouquet where the dominant citrus and white-fleshed fruits are threaded with appealing hints of Mediterranean herbs. On the palate it unfolds over an intriguingly agile structure nicely paced by a well-sustained savouriness.
Ideal with vegetable or fish-based starters and excellent with all saltwater fish preparations, including first and main courses served with aromatic herbs or spices. Perfect with Catalan-style lobster.