A three-bottle selection of mineral, Atlantic-influenced white wines chosen with fish and seafood in mind. Each wine combines freshness with enough texture and character to complement dishes ranging from delicate white fish to richer shellfish.
Luminous pale gold with bright clarity.
Quince, green apple and citrus zest are layered with white flowers, almond, brioche, pineapple, fennel and sea spray.
Layered and gastronomic, with lemon and pear wrapped in creamy lees texture. Hazelnut, dried fruit and vivid acidity lead to a chalky, saline finish.
Serve with roast turbot and beurre blanc, scallops with celeriac, smoked eel with apple or mild goat’s cheese.
Bright straw-gold with green-gold reflections.
Mandarin, lime and white peach are joined by quince, orange blossom, brioche, fennel and hazelnut.
Textured and energetic, with stone fruit and preserved citrus held by Atlantic acidity. Saline, mineral and nutty notes lengthen the finish.
Pair with roast turbot, crab ravioli, creamy mussels and leeks or aged Manchego.
Bright yellow-green with developing golden depth.
Fennel, ripe pear and pineapple are joined by citrus oil, almond and light toast.
Fresh and creamy, with orchard and tropical fruit, integrated acidity and a finish of oak spice, fennel and toasted almond.
Serve with roast hake and brown-shrimp butter, saffron risotto, chicken and leek pie or asparagus with hazelnuts.
