|Wijngaard||Hill area, layers of sandstone ( Ponca ) |
|Druiven||100% Pinot Grigio|
|Fermentation||Manually harvested in September, the vinification starts with a 6 days contact on the skin with fermented in open-top vat, no temperature control. In the beginning the juice is pumped over the cap frequently. The wine aged for 12 months in tonnoux (500 litres)|
Milky roasted meat, vegetable stuffed guinea fowl with raspberries sauce.
|Serving temperature||13-15 C|