The Sauvignon Blanc grapes from the Leyda Valley are harvested during the cooler hours to preserve fresh aromas and natural acidity. Gentle pressing is followed by fermentation in stainless steel tanks at low temperatures, helping to retain the wine’s vibrant fruit character, freshness and pure aromatics. No oak ageing is used, keeping the focus firmly on varietal expression and a crisp, refreshing style.

Grilled or steamed sea bass - Its vibrant acidity and citrus-driven profile enhance the delicate, natural flavours of the fish.

Fresh citrus salads with goat cheese - The wine’s crisp acidity and herbal notes balance the creaminess of goat cheese.

Sushi and sashimi - The clean, crisp style highlights the purity of raw fish without overpowering it.

Asparagus or herb-driven pasta dishes - Fresh green aromas mirror the flavours of vegetables and herbs in the dish.

Light chicken dishes with lemon and white wine sauces - Bright citrus acidity refreshes the palate and balances the richness of the sauce.