Complex aromatics of citrus zest, clove pepper, green tea and tart fruit. Powerfully spicy, light roasted aromas, vanilla, mineral. Pronounced, but quite animating tannic structure.
To Mediterranean and Asian cuisine, grilled saltwater fish, spicy dishes, creamy sauces, seafood and shellfish.
Fermented on the skins in wooden barrels. Pressed after fermentation and aged for 18 months in used barrique barrels on full lees. The bottling is unfiltered.
Cuvée of 50% each of Pinot Blanc and Pinot Gris.