Goes very well with seafood and crustaceans. But it also goes very well with chicken or veal.

The winter was cold and wet, which helped the soil retain enough moisture after the drought. Even though we had a cool spring, we still had a good start to the buds. Weather fluctuations during flowering and berry growth led to loose, uneven clusters with small berries. Ripening began earlier than usual and the growing season was cool. At the beginning of February, we had intense heat, which accelerated the harvest of the early varieties. The harvest was challenging with wet conditions from the end of February to March, which meant that we had a long 3-week break in the harvest, which increased the ripening period for us. The harvest was smaller than in previous years, but of high quality. The grapes were pressed as whole grapes. After a short settling period, the juice was transferred to new and second 500L blond toasted barrels. It was fermented naturally and at various temperatures and then left on the yeast for 10 months.

Allergy information: Contains sulfites