Temperss

The grapes are harvested at the beginning of September, the day varies according to the year and the
degree of ripeness.
They are pressed as quickly as possible and left to macerate for 18 hours ;
after which the must is extracted and fermentation begins at a controlled temperature
controlled in steel. The wine is then refined for a period ranging from 6 to 9 months in steel on its fine lees , before being bottled.

• Color: pale straw yellow that increases in intensity with time.
• Nose: floral aromas, with hints that recall the aromaticity of the grape variety.
  Clear mineral notes.
• Palate: full-bodied and intense, never aggressive, with good acidity; wine
  versatile, it accompanies fish, shellfish, white meats, grilled meats and vegetables.
• Ideal pairings: dry and aromatic wine ideal to accompany shellfish, mature and savoury cheeses, but it is with dried fruit that it expresses itself at its best.