Fermentation on the grape skins has given this wine a pale gold color. The result is a smooth, oxidative wine with a lightly tannic structure, dominated by apple and citrus fruit. Ready to drink.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.