Miklus Pas Dosé 2016

The grapes are harvested and selected manually, then destemmed and delicately pressed, cooled to 8/10°C and placed in maceration in contact with the skins for 36 hours. Soft pressing is carried out after which alcoholic fermentation begins in steel tanks at a controlled temperature of 16/18°C. The sparkling process then takes place with refermentation in the bottle, where the wine remains on the yeasts for at least 48 months.

Deep straw yellow color with golden reflections, fine and persistent perlage. On the nose hydrocarbon puffs, notes of chamomile and lime, flint, fruity notes of white peach, litchi, elderberry, quince. Enveloping and full sip, soft and mineral, savory and persistent.

Fish and shellfish, seafood, creamy cheeses.