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Sauvignon Blanc from organic vineyards of the property. First fermentation in stainless steel to finish in 300 liter French oak barrels, medium toasted (1/3 new, 1/3 of one year and 1/3 of two years). Periodic batonnage to ensure that the lees are in suspension and in greater contact with the wine. Pickles, asparagus, oriental cuisine. Extreme gastronomy.