Straw, golden yellow, color. The nose immediately reveals aromas of fresh apples, pears, nectarine and pineapple. Fine creamy, notions of brioche reveal themselves. The taste confirms with fresh citrus tones, pastries and a hint of caramel. The mouthfeel is nice and round and juicy. This velvety feeling is continued in the lively, fresh final.
Pasta with fish or seafood, mussels, fatty fish such as salmon and chicken or poultry preparations.
- climate
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Set on the same latitude as Bordeaux and Burgundy, it even has more hours of sunshine than most Californian regions. Cold dry winters, warm dry summers with cooling during the night and precipitation in the intervening seasons. Long flowering and growing period that guarantees tasty tannins and allows the grapes to be picked cooler than in southern regions.
- soil
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Sandy loam soils with many sediments of volcanic origin that give the soil good water management. Low in organic material.
- vinification
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The entire grapes are gently pressed, followed by a cold fermentation of 2 days. Malolactic fermentation then follows, after which the wine remains on its lees for 7 months with regular battonage. After that it ripens for another 18 months on stainless steel.