The origins of this grape variety are still unknown. Some believe it came from the Champagne region, while others maintain that it was first grown in Hungary, or even in Italy.
The grapes are soft-pressed immediately on arrival at the winery and the resulting must is cooled to 10° C. (50° F.) and left to rest for 24 hours. Fermentation is then initiated by the addition of selected yeasts and carried out at a controlled temperature of 18°-20° C. (64-68° F.) for 15-20 days. The wine is then fined in stainless steel tanks and bottled in the first week of February.
Tasting notes The color is straw yellow with greenish reflections. It is a fresh and delicate wine with an unusual citrine fragrance that melds with shadings of exotic fruit. Classic in its nimble structure, the wine offers good acidity and a fruity and fresh flavor that reflects the sensations perceived by the nose.
Culinary suggestions Adapted to relatively uncomplicated preparations like summer salads or raw vegetables. Ideal with light fish dishes.
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