Dry and velvety with apple and floral notes of good persistence, it goes well with shellfish and soft cheeses.
50% Cabernet 50% Merlot
it is obtained from hand selected and healthy grapes and by immediate separation of the grape skins after first pressing. The must obtained is then cooled and cleared and left to ferment in steel vats at 18°C. When the alcoholic fermentation is completed, the wine is twice transferred and then double filtered before bottling.
clear straw yellow with green hues.
in a humidity controlled cellar at a temperature of 10-12°C. Best drunk when young.
this wine is excellent as an aperitif and with hors d’oeuvres, cold meats and salami, main and second fish courses, crustaceans, mollusks, and soft non-fermented cheeses.
in 75 cl Bordolese bottles in 12 bottle boxes.