Tabaria

Production

The soil is composed of limy and clay marls, with outcrop of sand.

Production per hectare 9 t. Manual harvest.

Winemaking process

The grapes are partly pressed at arrival in the cellar, while another part undergoes to a light cold maceration at 10° C for about ten hours.

The alcoholic fermentation takes places at 18°C.

Refinement

Refined in stainless steel tanks, on fine lees, for 3 months, with weekly “batonnage”.

Colour

Straw yellow

Scent/Nose

Intense, with wildflowers and white-pulp fruits

Taste

Fullbody, pleasant, sapid and with a good acidity that enhances the fruity notes

Matching

Shellfish, fish, appetizers and pasta.

Serving temperature

10°C