The Viognier and Sauvignon Blanc grapes were picked in the beginning of September, while Trebbiano was harvested in the second half of September, at full ripeness. Once crushed, the grapes fermented at a controlled temperature of 14°C to maintain an aromatic and complex profile, where lemon, peach and beans are supported with a creamy mid palate, achieved by active bâtonage. This wine is a great match for seafood and white meats, but also a great compliment to vegetarian dishes.
Following the Vignemastre philosophy, no wood barrels were used to age this wine, and it was bottled in April 2016.
Varietals: 70% Trebbiano, 20% Viognier, 10% Sauvignon Blanc.