Making of: The wine is fermented with native yeast, on skins for 7 days. Then rests in tanks, lightly filtered and fined (vegan-friendly pea-protein), and bottled the following spring with a bit of sulfur.

Personality: aromas of dried fruits and citrus, delicate tannins and refreshing acidity. Easy-drinking skin-contact white that’s very food-versatile, too – try it with Asian dishes, Tajine, milder cheeses or even chocolate.