Fermentation at controlled temperature in stainless steel vats; ageing and maturation on fine lees for 6 months.

Pale yellow colour, light aromatic perfume with a gentle fragrance of tropical fruits. On the palate it's dry, medium bodied, with a fruity well balanced acidity.

As aperitif, with swordfish carpaccio, poached fish like blue trout, sea bass in foil, boiled beef with a celeriac purée, fresh alp cheese.