Goes well with foie gras, buffalo ricotta and acacia honey as well as with shortbread or cream pastries.

Picolit grapes are harvested very late and by hand, followed by storage in a drying room for around 60 days. During this period, grapes lose about 40% of their weight. The grapes are then destemmed and the berries are pressed out. The must is then subjected to alcoholic fermentation, partly in stainless steel containers and partly in oak barrels. The young wine is then transferred to small containers made of high-quality steel. Finally, refining for 6 months in bottle.

Allergy information: Contains sulfites