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Classic passionfruit and gooseberry it's juicy and flavoursome delivering terrific fruit power and persistency. 93 points, 5 stars by Sam Kim, Wine Orbit.
Sauvignon Blanc pairs best with bright, high-acid, and herb-forward foods like seafood, goat cheese, and green vegetables. Its crisp citrus notes and herbal undertones act like a squeeze of fresh lemon, cutting through richness and enhancing fresh flavors.
Unoaked Pinot Noir: Unlike most reds, this wine has not been exposed to oak, leaving a light delicate fruity finish.
Perfect as an aperitif, but also in combination with tasty first courses and white meat second courses and with seafood cuisine. In particular, it goes perfectly with spaghetti with clams.
Charming and elegantly fragrant, the bouquet shows raspberry, nectarine, red apple and white floral aromas, Awarded 94/100, 5 stars. Sweetness = DRY
Dry rosé wine pairs well with fresh seafood, goat cheese salads, Mediterranean dishes, and light grilled meats due to its high acidity and crisp profile.
