Each variety is harvested and vinified separately. The harvesting is done at night to avoid any oxidation of the juices and to preserve the subtlety of the aromas. After the grapes have arrived at the cellars, the free-run juices, coming from gentle pneumatic pressing, are settled with the help of the must chiller.The resulting clear must is racked and then fermented at controlled temperature to bring out the wines optimal aromatic expression. When the fermentation is finished, the wine is then racked and kept on its fine lees, thus protecting it from any oxidation and bringing extra body and smoothness.
Pale yellow with bright, clean, green gleams. On the nose, aromas of white flowers, tropical fruit, apricot peel and fennel come through. Very complex and elegant. Fresh on the palate and at the same time full. Savoury with excellent acidity, very balanced with a long, perfumed finish.