Nose
Intense and aromatic scents of fresh fruit with a mineral touch.
Palate
Mandarin orange, pineapple, apricot in syrup and honey flavours leads to a velvety, ample palate with grapefruit, lime, pineapple and candied fruit sensations. Mineral and silky finish.
Growing Conditions
This year the seasons were normal: a cold, snowy winter, a wet spring, a hot summer, and variable weather in September and October leading up to the 2010 harvest. Bud break was in mid-April, while the veraison, which did take place later than in previous vintages, was uniform over all of the grape bunches. The grapes ripened evenly, and the bunches presented high sugar and anthocyanin concentrations.
Winemaking
Fermentation occurs in steel tanks, at about 12°C. The very sweet must is fermented slowly for 25-30 days, to avoid loosing any of its fresh, sweet, fruity accents.
Appearance
Brilliant straw-yellow colour.
Food Pairing
Enjoy with a sweet dessert, on its own or with any meal. Drink it chilled.
