Smoky notes and a pleasant mineral tension on the finish.
Pairing
With Japanese cuisine, the purity of the wine adds tone to the fat of raw fish and responds to the greasiness of fried foods.
Vinification
Maturation in tanks and barrels can last up to 18 months on lees. The wines are neither fined nor cold treated. Only a light filtration and a moderate addition 0f sulphur. Indigenous yeasts.