Modern vinification with cold-soak for a few hours at 10°C preceding fermentation. One third of the must is put into stainless steel tanks, another fraction into amphorae and the rest into large oak tanks (known also as “foudres”) where the fermentation is carried out and completed. The wine stays in contact with its fine lees for about 4 months of aging.

Wine with exuberant aromas of white flowers, citrus fruit and orange blossom with pronounced intensity. It is characterized by its rich body in balance with its high acidity. It can be further aged for 3 to 5 years.

White meat and cooked fish with acid and spicy sauces.