Best to drink it now or in the next 5 years.
A good partner for starters, fish (halibut, trout, crab, salmon, shrimp) or white meat (chicken, turkey), with cheese it pairs together with some soft Cow’s milk cheese and with Goat’s one.
Fermentation takes place in stainless steel tanks at a temperature of around 15°C. Maturation on the fine lees in the same fermentation containers continues for 3 months with frequent bâtonnage. After bottling the wine is left to rest in the cellar for at least 2 months.