Manual harvesting with selection of grapes. Destalking and crushing and soft pressing and selection of the different portions of must. Static clarification, separation of sediments and inoculation with selected yeast. Alcoholic fermentation at 16-17°C for around 15-16 days. Aged in stainless steel sur lies and weekly bâtonnage for about 3 months. Assembly and bottling in March.
Shellfish, chicken and pork, tasty vegetables, milk products.
Bright straw yellow. On the nose it highlights hints of delicate floral bouquet and exotic fruits. In the mouth it is dry, good acidity, soft and velvety, with a return of exotic fruits.