Each variety is picked by hand and vinified separately. The harvesting is done at night to avoid as much as possible any oxidation of the juices and to preserve the subtlety of the aromas. Once the grapes have arrived at the cellars, we carry out a static settling of the juices with the help of the must chiller solely for the free-run juice coming from a light pneumatic pressing. We rack the clear must which is then fermented at a controlled temperature to bring out its optimal aromatic expression. The wine is then racked into French oak barrels where it ages for two months with gentle stirring of the fine lees.
The result is this wine with its brilliant straw-yellow colour and an excellent combination of citrus aromas, white flowers and subtle oak hints. Full on the palate, enveloping and creamy with fresh acidity, and lovely lingering flavours