Manual harvesting with selection of grapes at the beginning of October. Destalking and crushing and cold prefermentation maturation. Soft pressing, selection of the different portions of must. Static clarification. Thermo-controlled fermentation for around 20-25 days at 14°C. Aged sur lies and weekly bâtonnage for around three months. Bottled in the March following grape harvest.
Savoury first courses with fish, fried food, white meat roast, fresh and semi-seasoned cheese.
Deep straw yellow, with characteristic intense fragrances. Evolved floral and fruity hints stand out, upon which clear citrus-like traces emerge. Warm and of good endurance, at the end it presents a pleasant salty tail.