|TYPE OF VINE
5 to 10 years old producing 8000 kilos per hectare.
Serve cool (12° C)
Seafood hors-d'oeuvre, first and second courses of fish or shellfish.
After pressing and a first cleaning the yeasts are inoculated and the must ferments at a temperature of around 12 degrees for
about 2 weeks.
When the fermentation is finished the wine stands with the fine lees for about