Description
Winemaking:
Aged for up to 36 months on lees in stainless steel tanks, followed by an additional 72 months of aging before bottling. The grapes come from old vines grown on poor, sandy granite soils at 300 meters above sea level in a cool Atlantic climate.
Tasting notes:
The nose presents dried herbs, acacia flowers, quince, waxy lemons, honeysuckle, and smoky lees. On the palate, expect electrifying acidity and layers of ripe stone fruits, yellow grapefruit, gooseberry, and green apple, with a fine, mineral edge and persistent freshness.
Food pairing:
Perfect with seafood, grilled shellfish, or dishes with fresh citrus and herbs. Ideal for pairing with rich fish or poultry dishes as well.
