Harvesting by sorting, limited yield (18-25 hl/ha).
After direct pressing, the must is put directly into sandstone eggs. Fermentation takes place naturally, without exogenous yeasts or any oenological products. Only a little volcanic sulphur is used in preparation for bottling.
This wine is aged slowly for 21 months, 12 of which are spent in sandstone eggs.
Serve at 12-14 °C after decanting
Cellaring : 10-15 years
A full-bodied wine that goes well with white meats (veal, pork) and river fish (salmon, pike-perch, pike). It can be served with cardoons, salsify, Brussels sprouts, but also with artichokes, for example, whose iron content matches and balances with the minerality of this wine.
Aeration reveals an aromatic complexity of small white fruits and flowers. The attack on the palate is precise and chiselled, then the wine reveals itself to be powerful, rich and with great persistence.
« Medium deep golden colour. Pure and intense aromas of passion fruit, crushed stone, hazelnut and ripe citrus. Very good bite and extract with a bright acidity underneath, salivating with generous yellow fruit presence and a long vigorous finish. »
Andréas LARSSON, best sommelier of the world 2007.