Color: Pale straw-yellow with greenish reflections .
Aroma: Fresh and elegant—notes of green apple, lemon zest, honeyed almond, jasmine, orange blossom, hay, and chalky minerality. Faint herbal hints like mint or sage emerge in some vintages .
Palate: Dry, crisp, and medium-bodied with racy acidity. Flavors echo tree fruits and citrus, reinforced by a chalky, mineral backbone and a lightly bitter almond finish .
Finish: Clean, refreshing, with lingering mineral and nutty notes that invite another sip.
Also made into a Brut-style sparkling via Charmat method — offering airy notes of stone fruit, almonds, honey, and lively acidity (11.5% ABV) .
The still version is highly regarded — Wine Enthusiast scored the 2013 version 87 pts, praising its refreshing quality .
Vivino ratings average 3.8/5, with reviewers highlighting peach/apricot, earthy and citrus-y flavors .
Serve at 8–12 °C for still, or 6–8 °C for sparkling.
Food-friendly versatility: Ideal for seafood (oysters, shrimp), sushi, delicate antipasti, white-meat dishes, lighter pastas, and fresh cheeses. Its crisp acidity and mineral grip also suit lemon-based sauces or herb-forward vegetable dishes .
Color: Pale straw-yellow with greenish reflections .
Aroma: Fresh and elegant—notes of green apple, lemon zest, honeyed almond, jasmine, orange blossom, hay, and chalky minerality. Faint herbal hints like mint or sage emerge in some vintages .
Palate: Dry, crisp, and medium-bodied with racy acidity. Flavors echo tree fruits and citrus, reinforced by a chalky, mineral backbone and a lightly bitter almond finish .
Finish: Clean, refreshing, with lingering mineral and nutty notes that invite another sip.
Also made into a Brut-style sparkling via Charmat method — offering airy notes of stone fruit, almonds, honey, and lively acidity (11.5% ABV) .
The still version is highly regarded — Wine Enthusiast scored the 2013 version 87 pts, praising its refreshing quality .
Vivino ratings average 3.8/5, with reviewers highlighting peach/apricot, earthy and citrus-y flavors .
Serve at 8–12 °C for still, or 6–8 °C for sparkling.
Food-friendly versatility: Ideal for seafood (oysters, shrimp), sushi, delicate antipasti, white-meat dishes, lighter pastas, and fresh cheeses. Its crisp acidity and mineral grip also suit lemon-based sauces or herb-forward vegetable dishes .
