A green-skinned grape variety originating in the Burgundy region in eastern France. Today, the grape is grown throughout the wine producing world.
The variety is well known for taking on a whole array of flavours, depending on the terroir and winemaker.
Intense straw-yellow in colour. Fragrant and fruity aromas reminiscent of crusty bread, banana and apple. Very fine and delicate on the palate with a slight zesty twist.
light starters, soups, egg based dishes, and seafood; also very good served as an aperitif.
VINE TRAINING SYSTEM:
VINES PER HECTARE:
Low-temperature maceration with the skins.
Low-temperature static settling.
Fermentation: 12 days in stainless steel vats and a short time in tonneaux.
On fine-grained lees for 6 months
In the bottle for a further 2 months