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The juice goes into stainless steel vats via gravity flow at a temperature of 12°C for cold settling lasting 24 hours, after which the wine is put into barrel. The alcoholic fermentation takes place there under entirely natural conditions. This generally lasts for 8-20 days. Ageing on the lees lasts 45 to 60 days, in 50% new oak barrels.
A truly versatile wine with a broad and varied aromatic expression.
Vibrant pale-yellow color with green hue. This nose is both mature and refreshing. On the palate, the subtle balance between acidity freshness and fruit maturity appears clearly to give the wine a harmony of ripeness, richness, tension, and vivacity. The attack is tense, then the mouth enlarges to become dense, more unctuous with a sense of fatness
