A pale straw color with aromas of lemon rind, slate, mineral, green apple and flowes. On the palate it presents lots of tangy fruit and bracing acidity.
(90% Hondarribi Zuri/6% Folle Blanche/4% Riesling). After harvesting, the best clusters undergo maceration at 50°F for 48 hours. The wine was fermented for 25 days on its lees in stainless steel.
Pair with oysters, grilled seafood, asparagus, anchovies and artichokes. Also goes well with Indian curries, Thai and Vietnamese dishes and Chinese dim sum with a little heat.