This estate’s extreme southerly location and proximity to the sea makes it a superb place for creating wines with Old-World restraint and finesse. Just like this tightly structured, mineral-tangled wine with pear-like fruit focused by dryness and incisive acidity. Barrel fermented and aged on lees for 9 months, adding length and complexity that will work wonderfully with roasted seabass and rich poultry terrines.
Pear-like fruit, dry and acidic.
Roasted seabass and rich poultry terrines.